Ingredients Edit

Directions Edit

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

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