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Squash Casserole
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| 4 or 5 (2 cups) | squash, yellow |
| 1 | onion, chopped |
| 1 cup | instant rice |
| 1 | egg, beaten |
| 1 can | cream of chicken soup |
| ½ cup | milk |
| 2 tablespoons | butter |
| 1 teaspoon | salt |
| ¼ teaspoon | pepper |
| 1 cup | cheese |
Cook squash 20-30 minutes or until tender. Drain and chop. Mix with all other ingredients except cheese and pour into casserole dish. Bake for 30 minutes at 350° F. Top with cheese and bake until melted.
Carol Hinsey's Recipe
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