1/2 tsp. butter
1/2 c. brown rice, cooked
7-8 yellow squash
1 (8 oz.) can cream style corn
2 tbsp. French fried onions, crumbled

Rub butter on bottom of a 2-quart baking dish. Add rice. Parboil squash, cut in slices. Place squash over rice. Pour cream-style corn over squash. Place French fired onions on top. Bake at 325 degrees for 30 minutes.

NOTE: For a variation, replace the corn with 1 pint of whole canned tomatoes, omitting the French fried onions, or use fresh sweet onions on top.