1 lb. Polish sausage, sliced
1 tbsp. butter
3 zucchini, thinly sliced
2 c. cauliflower, cut in sm. pieces
1 to 2 c. Monterey Jack or Swiss cheese, shredded
1 med. onion, sliced
3 carrots, sliced
Pepper

Brown sausage in large skillet, drain on paper towels, reserve drippings in pan. While sausage browns, steam or cook until tender carrots and cauliflower. When sausage is done, put squash and onion in skillet. Add butter and fry until tender and onion is almost transparent. Season, if desired, at this point.

When carrots and cauliflower are done, drain and place on 9x13 inch casserole with sausage and squash and onion. Sprinkle cheese on top. Bake at 325 degrees for 10 minutes or until cheese is melted. Summer squash may be used in place of zucchini. Serves 6-8.