1 1/2 lbs. fresh squash, sliced
1/2 c. onion, chopped
1/2 c. green pepper, chopped
3 c. cooked rice
1 can condensed cream of chicken soup
1/2 c. milk
1/2 c. mayonnaise
1 tsp. salt
1/4 tsp. black pepper
1 c. cheddar cheese, shredded

Cook squash in salted water for about 5 minutes, drain. Combine squash, onion, green pepper and rice. Blend soup, milk, mayonnaise and seasonings. Stir into squash mixture. Turn into a 2 quart greased casserole dish. Sprinkle with cheese. Bake at 350 degrees for about 45 minutes. You may use 2 (10 ounce) packages of frozen squash instead of fresh.