3 tbsp. butter
1 med. onion, chopped
1 1/2 lbs. or 2 c. yellow squash, thinly sliced
2 c. fresh corn, cut from cob
2 tomatoes, peeled & diced
1 tsp. Lawry's seasoning salt
Pinch of sugar
1 clove garlic, pressed
1 bell pepper, chopped
1 tsp. salt
Pepper to taste
1/3 c. water

In a very large skillet, melt butter and saute the onions, bell peppers and garlic until soft. Add squash and cook briefly before stirring in corn, tomatoes and seasonings. Put mixture in a buttered 2 1/2 to 3 quart casserole and add the water. Bake, covered, 1 hour at 350 degrees. Casserole may be uncovered during last 30 minutes to reduce the pot likker. Prepare ahead of time and reheat.