SUMMER SQUASH AND ZUCCHINI
CASSEROLE
 
2 med. yellow squash diced
1 med. zucchini, diced
1 sm. onion, chopped
1 1/2 c. shredded Monterey Jack cheese
1 c. grated Parmesan cheese
1 1/2 c. milk
2 eggs, beaten
1 c. Minute rice
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/8 tsp. pepper

Combine all ingredients in large bowl; mix well. Pour into greased 9 inch square baking dish. Bake at 375 degrees for 35 minutes or until liquid is absorbed. Makes 6 servings.

 

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