1 1/2 lbs. or 3 med. squash, diced (zucchini)
1/2 c. cooked rice
1/4 med. onion, chopped
2 eggs, beaten
1 can cream of mushroom soup (cream of celery soup can be used)
1/2 c. milk
1/2 c. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1 c. grated mild Cheddar cheese

Precook squash in salt water 5 minutes until soft; drain. Add onion and cooked rice. Combine remaining ingredients and stir into squash rice mix. Place in greased 8 x 12 inch baking dish. Bake 30 minutes at 350 degrees. Sprinkle grated cheese on top and return to oven. Allow cheese to be bubbly, then remove and serve. Serves 6 to 8.