Vegetarian Mexican Casserole - cooking recipe

Ingredients

8 cups brown rice
24 zucchini
24 summer squash
2 -20 ounces black beans
16 ounces frozen mixed vegetables
2 -16 ounces frozen onions
2 large green peppers, diced
8 cups cheddar cheese
2 tablespoons garlic powder
2 tablespoons onion powder
4 tablespoons taco seasoning
48 ounces salsa

Preparation

Chop Zucchini and Summer Squash into bite size pieces.
In a large bowl mix everything and pour into a pan sprayed with Pam Spray.
Bake at 350 for 1 1/2 hours.