1 tbsp. butter
2 tbsp. cooking oil
3 tbsp. flour
2 tbsp. brown sugar
1 lg. green pepper
1 lg. onion
1 can drained tomatoes
6 med. yellow squash
Salt and pepper to taste

Slice squash in circles and cook until tender in salt water. Drain. Saute green pepper and onion in butter and cooking oil; add flour and brown sugar and stir until blended. Add tomatoes and cook until thick.

Put layer of cooked squash and layer of tomato mixture in casserole, ending with tomato mixture on top.

Top with buttered bread crumbs and Parmesan cheese (or a little grated Cheddar cheese). Bake 30 minutes at 350 degrees or until brown. Serves 8.

For buttered crumbs, Pepperidge Farm Dressing crumbs adds flavor.