2 lb. yellow squash
2 c. corn, canned or fresh
1 tsp. salt
1 lg. chopped onion
1 lg. green pepper, sliced in thin rings
2 to 3 c. tomatoes (fresh peeled or canned)
3 tbsp. oil
Grated cheese

Saute pepper, squash and onion in oil until transparent. Add tomatoes, salt and corn. Pour in casserole and top with cheese of buttered bread crumbs. Bake 40 minutes at 350 degrees.