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

Cook squash and onion in salted water for 5 minutes. Drain well. Cook green pepper and meat until no longer pink. Stir in cooked rice. Blend eggs, soup, sour cream, and seasonings. Stir into meat mixture. Fold in squash mixture. Turn into greased, shallow 2-quart casserole. Top with cheese. Bake at 350 degrees uncovered for 20 minutes or until hot and bubbly. Serves 6. Easily doubles for a pot luck supper!
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