Zucchini Rice Casserole

• 1 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 onion, quartered and sliced
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 1 (16 oz.) can diced tomato bits (stewed tomatoes)
• 1/2 c. uncooked rice
• 1/2 c. Cheddar cheese
• 2 Tbsp. Parmesan cheese
• 6 Tbsp. margarine

1. Combine zucchini and yellow squash in bowl.
2. Place half of squash mixture in bottom of a buttered 2-quart casserole.
3. Add half the onion.
4. Sprinkle garlic salt and pepper over squash. Cover with half of the tomato bits.
5. Add all of rice.
6. Add 1/2 of cheeses and dot with 3 tablespoons margarine.
7. Repeat this layer, but no more rice.
8. Cover and cook for 1 1/2 hours at 350u0b0.
9. Cover with topping last 10 minutes of cooking.

zucchini, yellow squash, onion, garlic salt, pepper, tomato bits, rice, cheddar cheese, parmesan cheese, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187142 (may not work)