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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I found this recipe over 20 years ago. It's a great recipe to use the fresh veggies from your garden. Ingredients:
3 teaspoons butter |
1 medium onion, chopped |
1 bell pepper, chopped |
1 clove garlic, pressed |
2 cups yellow squash, sliced thin |
2 cups fresh corn, cut from the cob |
2 tomatoes, peeled and diced |
1 teaspoon salt |
1 teaspoon seasoned salt |
1 pinch sugar |
black pepper to taste |
1/3 cup water |
Directions:
1. Butter a 2 1/2 quart (covered) casserole dish.
2. In a very large skillet, melt margarine and saute the onion, bell pepper and garlic until soft. Add squash and cook briefly before stirring in corn, tomatoes and seasonings.
3. Put mixture into buttered casserole and add water. Cover and bake at 350 degrees for 30 minutes. Uncover and cook an additional 30 minutes.
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