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Summer Vegetable Casserole
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tablespoons raw rice
zucchini squash, sliced in rounds
yellow squash, sliced in rounds
large onion, sliced in wedges
large tomatoes, sliced in wedges
/2 teaspoon salt
/4 teaspoon pepper
tablespoon brown sugar
tablespoons butter or margarine
These are all juicy vegetables so cut into thick slices. Do not add any liquid to casserole. Butter a
−quart casserole dish. Put raw rice in the bottom. Layer sliced vegetables in order listed above.
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Sprinkle salt, pepper and brown sugar between each layer and on top. Cut butter into small pieces and
dot on top of casserole. Cover and bake at 325 degrees F for 1 hour.
Summer Vegetable Casserole
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