A very good casserole using summer’s abundance of yellow squash.
4 Tbsp. butter
1 cup uncooked whole grain rice
2 to 3 cups sliced yellow squash
1/2 cup chopped onion
1 can cream of mushroom soup
1 1/2 cups water
1/2 tsp. pepper
2/3 cup cream cheese, cubed
1/2 cup grated cheddar cheese (optional)
1 cup toasted and buttered bread crumbs
Melt butter in large baking dish. Add rice & stir to coat rice with
butter. Add sliced squash on top of rice. Sprinkle chopped onion over squash. Mix soup, water, pepper & pour over squash. Cover tightly. Bake at 325º for 50 minutes. Remove from oven. Uncover and gently stir in cream cheese cubes (and cheddar cheese if using). Top with bread crumbs. Bake 10 to 15
minutes until crumbs are browned.
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