Rice and Squash Delight Casserole Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 cup rice -- uncooked 4 cups butternut squash -- peeled & diced 1/2 cup onion -- finely diced 1 1/2 teaspoons salt 1/4 teaspoon pepper -- or to taste 10 3/4 ounces cream of mushroom soup 17 ounces water -- * see note 10 slices American cheese 3 slices bread -- cubed Preheat oven to 350 F. Melt butter in 9 x 13 x 2-inch baking pan or 2 smaller pans. Spread rice around in pan. Spread squash layer on top of rice; sprinkle onion over squash. Add salt and pepper. Mix soup with water; pour carefully over top of squash mixture. Cover with lid of foil. Bake for about an hour or until rice is done. Place sliced cheese on top; press bread crumbs gently over cheese and bake until lightly browned. - - - - - - - - - - - - - - - - - - NOTES : *Use 1 1/2 soup cans of water.