Rice and Squash Delight Casserole *


                    1/2    cup           butter or margarine
                    1      cup           rice -- uncooked
                    4      cups          butternut squash -- peeled & diced
                    1/2    cup           onion -- finely diced
                    1 1/2  teaspoons     salt
                    1/4    teaspoon      pepper -- or to taste
                   10 3/4  ounces        cream of mushroom soup
                   17      ounces        water -- * see note
                   10      slices        MontereyJack cheese
                    3      slices        bread -- cubed

     Preheat oven to 350 F.  Melt butter in 9 x 13 x 2-inch baking pan or 2 
     smaller pans.  Spread rice around in pan.  Spread squash layer on top of 
     rice; sprinkle onion over squash.  Add salt and pepper.  Mix soup with 
     water; pour carefully over top of squash mixture. Cover with lid of foil. 
     Bake for about an hour or until rice is done.  Place sliced cheese on 
     top;press bread crumbs gently over cheese and bake until lightly browned.


                   - - - - - - - - - - - - - - - - - - 

NOTES : *Use 1 1/2 soup cans of water.