Zucchini And Rice Casserole - cooking recipe

Ingredients

4 small zucchini, cut 1/4-inch thick
3/4 c. shredded Cheddar cheese
1/2 c. rice (uncooked)
1 can cream soup (1 soup can water)
salt and pepper to taste

Preparation

In 2-quart buttered casserole, layer zucchini, rice and cheese twice. In a saucepan, combine soup, 1 soup can of water, salt and pepper. Heat, then pour over casserole. Cover and bake at 350\u00b0 for 25 minutes. Uncover and bake 20 more minutes.