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- Cover and cook squash and onion in small amount of water in saucepan until squash is tender but not soft.
- Drain well.
- Combine with rice, cheese, pepper and salt.
- Blend eggs and mayonnaise; stir into vegetable mixture.
- Turn into buttered shallow 2-quart casserole.
- Top with breadcrumbs and almonds.
- Bake at 350°F for 30 minutes.