1 lb. fresh squash sliced (yellow or zucchini)
1 c. onions, chopped
1 c. green pepper
1 lb. ground beef
3 c. cooked rice
2 eggs, beaten
1 c. grated cheese
1 can cream of chicken soup
1/2 c. sour cream
1/4 tsp. pepper

Cook squash and onions 5 minutes. Drain well. Cook ground beef and green pepper in skillet until browned. Drain. Add rice, eggs, soup, sour cream and seasonings. Fold in squash. Put in 2 quart casserole. Top with cheese. Bake at 350 degrees for 20 minutes.