5 to 6 med. fresh yellow squash
1/2 c. finely chopped onion
1/2 c. chopped bell pepper
3 c. cooked rice
2 eggs, beaten
1 can cream of chicken soup
1/2 c. milk
1/2 c. mayonnaise
1 c. grated Cheddar cheese
1 tsp. salt
1/4 tsp. pepper

Cook squash 5 minutes with salt and pepper; drain. Combine squash, onions, bell pepper, and rice; blend with other ingredients. Spread in casserole dish and sprinkle cheese over top. Bake 30 minutes at 350 degrees.