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“This is a nice side dish during the summer months when the squash and pepper are fresh.”
READY IN:
50mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
  2. Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
  3. Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
  4. Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
  5. Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.

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