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 pimento (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, pimento, 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.