Zucchini Rice Casserole - cooking recipe

Ingredients

1 1/2 lb. zucchini, sliced (5 to 6 c. small zucchini are best)
1/2 c. finely chopped onion
1/2 c. finely chopped green pepper
3 c. cooked rice
2 eggs, beaten
1 can cream of celery soup
1/2 c. milk
1/2 c. mayonnaise
1 c. grated Cheddar cheese
salt and pepper to taste

Preparation

Parboil squash 5 minutes; drain.
Combine squash, green pepper, onion and rice.
Mix rest of ingredients and add to rice mixture.
Bake in a 2-quart casserole dish at 350\u00b0 for 30 minutes.