1 lb. fresh yellow squash, sliced
1 c. chopped green pepper
1 c. chopped onions
1 lb. ground beef
3 c. cooked rice
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 onions in salted water about 5 minutes; drain well. Cook meat and green pepper until meat is no longer pink. Stir in rice. Blend eggs, soup, sour cream and seasonings; stir into meat mixture. fold in squash mixture. Turn into a greased, shallow two quart casserole dish. Top with cheese. Sprinkle with paprika. Bake at 350 degrees for 20 minutes or until hot and bubbly.