Squash Casserolle

Squash Casserolle

5 cups squash (sliced)
1 cup instant brown rice (uncooked)
1 medium onion (chopped)
1 can pet milk
1 cup frozen corn
1 8 oz bag shredded cheddar cheese
Basil
Tyme
Rosemary
Garlic
Mint
Tomato
Parmesan

Instructions

1. Cook rice in microwave. Let set until ready to use
2. Put squash in boiler and cover with water. Bring to boil and cook about 15 minutes or until desired tenderness.
3. Cook onion in fry pan on medium heat until tender and starting to turn brown. Add corn and cook until soft. Add basil, tyme, rosemary, garlic, and mint. Cook until flavors fuse.
4. When squash is done, drain well.
5. Add onion mixture and rice to squash. Mix well. Then add cheese and milk.
6. Put in casserolle dish. Add slices of tomato and parmesan on top and bake in oven on 350 for about 30 minutes.