2 1/2 c. sliced zucchini
2 1/2 c. summer squash
1 lb. can Italian style tomatoes, drained - save 1/2 c. juice
1 onion, sliced thin
1 can celery soup
1 clove garlic, crushed
1/8 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. shredded cheese
1/3 c. corn flakes crushed in butter (4 tbsp.)

Drain tomatoes, saving 1/2 cup liquid to combine with soup, garlic, mustard and salt and pepper. Layer the zucchini, squash and tomatoes, cut in half, onion and cheese in 9x12 shallow baking dish.

Pour soup sauce over all. Melt butter and coat cereal well. Sprinkle over vegetables. Bake covered at 375 degrees for 45 minutes. Remove cover last 5 minutes.