4 green onions, tops included, chopped
1 sm. can black olives, drained and chopped
1 sm. can mushrooms, drained and chopped
6-7 c. sliced yellow squash
1 stick butter
1 c. cooked rice
1 can cream of mushroom soup
1/2 lb. grated Velveeta cheese

In large saucepan combine onions, black olives, mushrooms and saute in butter. Add sliced squash, toss several times while cooking. Lower heat and simmer until tender - about 15 minutes. When tender, add rice, cheese and soup. Pour into a large casserole and if desired, sprinkle more cheese on top. Bake about 20 minutes in a 350 degree oven. If desired you may continue to cook in saucepan a few minutes longer and serve immediately. (Could put in microwave instead of oven until heated).