1-1/2		lbs. fresh yellow squash, sliced
1/2		cup onion, finely chopped
1/2		cup green pepper, chopped
3		cups cooked rice
2		eggs, beaten
1		can (10-3/4 oz.) cream of chicken soup
1/2		cup milk
1/2		cup mayonnaise
1/4		tsp. pepper
1		cup grated cheese

Cook squash in salted water for 5 minutes. Drain. Combine squash, onion, green pepper and rice. Blend soup, eggs, milk, mayonnaise and pepper. Stir into squash mixture. Turn into a greased, shallow, 2-quart casserole dish. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Yields 8 servings. Mrs. Mary Carender, Jefferson City, Mo.
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Tuna Rice Casserole

Sauce:
3		tbls. margarine or butter
3		tbls. flour
2		cups milk
1/2		tsp. salt
1/2		tsp. paprika
2		cups cheddar cheese, grated
Filling:
2		cups rice, cooked
1		cup (7 oz.) tuna
1/4		cup parsley, cut
Topping:
1		cup Rice Krispies or corn-flaked cereal
1		tsp. margarine or butter

Cheese sauce: melt butter in saucepan over low heat. Stir in flour. Add milk gradually, stirring constantly. When thickened, stir in cheese and stir until melted.
Topping: Crush cereal and combine with butter.
Filling: In greased 2-quart casserole dish, arrange layers of rice, tuna, parsley and cheese sauce. Sprinkle topping over mixture. Bake in hot oven at 425 degrees for 15 minutes or until thoroughly heated. Yields 4 to 6 servings. Mrs. Clarence E. Miller, Clark, Mo.
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Monterey Rice Bake

1		lb. lean ground beef
1		tsp. onion powder
1		tsp. garlic powder
1-1/2		tsp. salt
1/4		tsp. hot liquid pepper
1		tbls. lemon juice
1/2		cup mayonnaise
3		cups rice, cooked
1		cup celery, sliced
1/2		cup green pepper, chopped
2		medium tomatoes, roughly chopped
1		cup corn chips, crushed

Saute meat with garlic and onion powder in a lightly greased skillet for approximately 10 minutes or until done. Blend salt, liquid pepper, lemon juice and mayonnaise. Add this mixture along with rice, celery, green pepper and tomatoes to the beef. Turn into a greased, 2-quart casserole dish. Top with corn chips. Bake at 375 degrees for 25 to 30 minutes. Yields 6 servings. Mattie Borntrager, Clark, Mo.
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Smoked Sausage Rice Skillet

1/2		cup carrots, sliced
1		medium zucchini, cut length-wise in half, then sliced
1		tbls. margarine
1		cup (8 oz.) stewed tomatoes, donŐt drain
1		jar (2 oz.) sliced mushrooms, drained
1		cup water
1/4		tsp. dried basil leaves
1/4		tsp. dried thyme leaves
16		oz. smoked sausage, sliced
1-1/2		cups uncooked instant rice

Saute carrots and zucchini in margarine for 3 minutes in 10-inch skillet over medium heat. Add tomatoes with juice, mushrooms, water, basil, thyme and sausage. Bring to a boil. Lower heat and simmer for 5 minutes. Stir in rice and cover. Remove from heat and let stand for 8 minutes, stirring after 4 minutes. Yields 5 servings. Virginia Leslie, Gunn City, Mo.
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Heavenly Hash Rice Salad

2		cups rice, cooked and cooled
2		cups miniature marshmallows
1-2/3		cups pineapple tidbits, drained
1/2		cup maraschino cherries
1/4		cup slivered almonds, toasted
2		cups Cool Whip
1		tsp. vanilla

Combine rice, marshmallows, pineapple, cherries and nuts. Add vanilla to Cool Whip and fold into rice mixture. Chill. Yields 6 servings. Marlo Bockting, Morrison, Mo.
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Wild Rice Salad

1-1/2		cups chicken, cooked and cubed
1-1/2		cups white grapes, halved
3/4		cup wild rice
1		cup mayonnaise
3/4		cup cashews (optional)

Bring rice to boil in 4 cups of water, then let simmer 30 to 40 minutes. Rinse in cold water. Add all ingredients except cashews; mix. Chill. Add cashews just before serving. Yields 4 servings. Barbara Stallings, Green City, Mo.
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Chicken and Rice Casserole

1/4		cup onion, finely chopped
1/4		cup celery, finely chopped
1/4		cup butter
1		can (10-3/4 oz.) cream of chicken soup
1		can (10-3/4 oz.) cream of mushroom soup
2		cups of chicken or turkey, cooked and chopped
1		cup long-grain rice
1/2		tsp. poultry seasoning
2		cups milk
2		cups chicken broth

Saute onion and celery in butter. Add all other ingredients and mix well. Bake in 13x9-inch pan uncovered for 2 hours at 325 degrees. Stir occasionally. Yields 8 to 12 servings. Edna Mae Rissler, Barnett, Mo.
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Pork Chops with Orange Rice

4		loin or pork chops (1/2-inch thick)
1		tbls. vegetable oil
1-1/3		cups instant rice, uncooked
1		cup orange juice
1		can (10-3/4 oz.) condensed cream of chicken soup
		Salt and pepper to taste

In skillet, brown pork chops on both sides in oil. Sprinkle rice into a greased 8-inch square baking dish. Add juice, arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops. Cover and bake 350 degrees for 20 minutes. Uncover and bake 10 to 15 minutes or until meat juices run clear and rice is tender. Yields 4 servings. Mrs. Levi T. Miller, Clark, Mo.
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Mock Filet

1-1/2		lbs. ground beef
2		cups rice, cooked
1		cup onion, minced
1		clove garlic, crushed
2		tbls. Worcestershire sauce
1-1/2		tsp. salt
1/4		tsp. pepper
1		can (10-3/4 oz.) mushroom soup
8		strips bacon

Combine meat, rice, onion, garlic, Worcestershire sauce, salt, pepper and mushroom soup. Divide into eight patties, wrapping bacon around each and fasten with toothpicks. Place on a non-greased pan; bake at 450 degrees for 25 minutes. Yields 8 servings. Mrs. Joni F. Miller, Wilton, Wis.
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Corn Casserole

1/2		cup onion, chopped
1/2		cup margarine
1		can cream-style corn
1		egg, beaten
1		cup dry instant rice
1		cup grated cheese
1/4		cup sugar (use less to taste)
		Green pepper and pimento, optional

Melt margarine and onion in microwave. Mix in other ingredients and place in a buttered 8x8-inch dish. Bake at 350 degrees for 30 minutes. For crockpots, triple the recipe (keeping sugar at just 1/4 cup) and cook on low for about 4 hours. Yields 4 servings. Linda Krause, Emma, Mo.
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