Recipe For Cooking Summer Vegetable Casserole

Toaster Oven Casseroles :: Vegetable Casseroles

Summer Vegetable Casserole

2 Tbsp. raw rice
3 zucchini squash, sliced in rounds
3 yellow squash, sliced in rounds
1 lrg. onion, sliced in wedges
2 lrg. tomatoes, sliced in wedges
1/2 tea. salt
1/4 tea. pepper
1 Tbsp. brown sugar
2 Tbsp. butter or margarine

These are all juicy vegetables so cut into thick slices. Do not add any liquid to casserole. Butter a 2-qt. casserole dish. Put raw rice in the bottom. Layer sliced vegetables in order listed above. Sprinkle salt, pepper and brown sugar between each layer and on top. Cut butter into sm. pieces and dot on top of casserole. Cover and bake at 325 degrees F for 1 hr..