Squash and Rice Bake

Description
Makes 6 servings.

Ingredients

 * 1½ pounds yellow squash
 * ½ cup chopped onion
 * ½ teaspoon salt
 * ½ cup water
 * 3 cups cooked rice
 * 1 x 10¾-ounce can condensed cream of chicken soup
 * 2 tablespoons chopped pimiento (optional)
 * ½ teaspoon ground white pepper
 * 1½ cups grated Cheddar cheese, divided

Directions

 * 1) Cut squash into ¼-inch slices.
 * 2) Combine squash, onion, salt and water in saucepan. Bring to a boil. Reduce heat, cover, and simmer 3 to 4 minutes. Drain well.
 * 3) Combine rice, soup, pimiento, pepper and ¾ cup cheese in large mixing bowl. Mix well.
 * 4) Gently stir in squash. Salt to taste.
 * 5) Spoon into buttered shallow 2-quart baking dish.
 * 6) Bake at 375°F for 20 minutes, or until bubbly hot.
 * 7) Sprinkle with remaining ¾ cup cheese and bake 5 minutes longer.