Squash and Zucchini Casserole

Found this recipe here!

2 medium yellow squash
2 large zucchini
1 Vidalia onions, thinly sliced (we omitted)
2 large tomatoes, sliced (we used Romas)
2 cups grated Romano cheese (we used a Parmesan/Romano mix)
1/2 cup butter, divided (used margarine and only 1/4 C to cut the calories)
salt and pepper to taste

Preheat oven to 375 degrees. Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

Broccoli & Rice Casserole

-Bag of frozen broccoli
-1 can Cream of Chicken soup
-2 cups minute rice-uncooked
-1lb Velveeta
-1C water
-1/2 C milk

Combine milk, water, soup, and Velveeta in a large pot until Velveeta is melted (stirring frequently-the cheese will burn. Eww). Add broccoli and rice. Pour into greased casserole pan or 9x13''pan, bake at 350 for 40-50 minutes.

This is my grandma's recipe... and for mine, if I'm making it for dinner I put chicken in it too. I bake the chicken ahead of time and cube it up, and add it when I'm adding the broccoli and rice.