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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  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.
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