Creamy Zucchini And Rice Recipe

• 1 pkg. herb and butter Rice-a-roni mix
• 3 tbsp. butter
• 2 pound zucchini squash, shredded
• 1 med. onion, minced
• 1 can (10 3/4 ounce.) cream of mushroom soup
• 1 c. Monterey Jack cheese, shredded

1. Preheat oven to 425 degrees.
2. Remove herb packet from Rice-a-roni package; set aside.
3. In a VERY LARGE skillet, heat butter.
4. Add in zucchini squash, onion and rice-a-roni mix; saute/fry' 5 to 6 min.
5. Remove pan from the heat.
6. In a small bowl, mix soup with 1/3 c. water; add in to zucchini mix.
7. Stir in reserved herb packet and 1/2 c. cheese.
8. Pour into a shallow 2 qt baking pan (9x13 inch is good); sprinkle with remaining cheese.
9. Bake 25 min, or possibly till golden and bubbly.
10. Let stand 5 min before serving.
11. If you like, garnish with tomato peel roses and zucchini-peel curls.

butter, butter, zucchini, onion, cream of mushroom soup, cheese

Taken from cookeatshare.com/recipes/creamy-zucchini-and-rice-60352 (may not work)