Squash and Rice Bake

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds yellow squash
 * 1/2 cup chopped onion
 * 1/2 teaspoon salt
 * 1/2 cup water
 * 3 cups cooked rice
 * 1 10-3/4-ounce can condensed cream of chicken soup
 * 2 tablespoons chopped pimiento (optional)
 * 1/2 teaspoon ground white pepper
 * 1 1/2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Cut squash into 1/4-inch slices. Combine squash, onion, salt and water in saucepan. Bring to a boil. Reduce heat, cover, and simmer 3 to 4 minutes. Drain well. Combine rice, soup, pimiento, pepper and 3/4 cup cheese in large mixing bowl. Mix well. Gently stir in squash. Salt to taste. Spoon into buttered shallow 2-quart baking dish. Bake at 375 degrees 20 minutes, or until bubbly hot. Sprinkle with remaining 3/4 cup cheese and bake 5 minutes longer.