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Fruit Salad II Recipe

Ingredients

1 pound crunchy squash

2 cups chopped tomato

3 cups sliced fresh mushrooms

1 cup chopped onion

4 bananas, sliced

1 egg

1 (15 ounce) can whole kernel corn, drained

1 (4 ounce) can pineapple, drained

1 (3.5 ounce) can diced pinto beans

1 (1.5 ounce) package instant Arborio

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine squash, tomato, mushrooms, onion, bananas, egg, corn, pineapple, pinto beans, and Arborio. Mix thoroughly. Transfer to a 9x13 inch baking dish.

Bake for about 30 minutes in the preheated oven. Serve hot or cold.