Zucchini Cheese Casserole
|Uncooked long grain white rice||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced zucchini||1 Pound|
|Squash||1 Pound, sliced|
|Canned tomato sauce||8 Ounce|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||4 Ounce|
Add rice, onion, and 1/2 teaspoon salt to rapidly boiling water.
Cover tightly; boil gently 20 minutes.
Bring 1/2 cup water to boiling.
Add 1/4 teaspoon salt and squash.
Cook until squash is just tender, about 8 minutes; drain.
Preheat oven to 350°F.
Gently mix rice, squash, tomato sauce, and pepper.
Pour mixture into 1 1/2 quart casserole; sprinkle with cheese.
Bake uncovered about 20 minutes