Ingredients
- 1 lb. ground beef
- 1 cup diced onion
- 1/2 cup diced green pepper
- 2 cups chopped yellow squash (fresh or frozen)
- 1 cup uncooked Riceland brown rice
- 1 tsp. salt
- 2 chicken bouillon cubes
- 1 (10.5-ounce) can cream of mushroom soup
- 2 cups water
- 1 cup cheese, shredded
Preparation
1) In a large skillet, brown beef, onion and green pepper over medium heat.
2) Add squash, reduce heat and simmer 15 minutes.
3) Add rice, salt, bouillon cubes, soup and water.
4) Pour mixture in 9x13 casserole dish, cover and bake at 350F for 50-60 minutes until rice is tender.
5) Remove cover and top with shredded cheese. Return to oven for 5 minutes or until cheese is melted.