2 sm. yellow squash or zucchini
1/4 c. chopped onion
1 1/2 c. cooked rice
1 c. grated sharp cheese
1/2 tsp. pepper
1/2 tsp. salt
2 eggs, beaten
1/4 c. mayonnaise
1/2 c. seasoned bread crumbs

Cook sliced squash and onions in small amount of water until crispy tender. Drain well. Combine with rice, cheese, salt, and pepper. Blend together eggs and mayonnaise, and stir into squash and rice. Turn into buttered casserole and bake at 350 degrees for 30 minutes.