4 medium potatoes
3 bell peppers, red, yellow and green, if desired
3 large tomatoes or 6 plum tomatoes
4 medium yellow onions
1/4 c olive oil
fresh rosemary sprigs (or dried)
1 tbsp. salt
8-10 cloves Sprinkle over
Balsamic vinegar (sprinkle midway through cooking
Garlic (purple)

Cook enough yellow squash and onion to yield about 3 cups cooked (5-6 smallish squash and 1 large onion).

Drain and mix in large bowl the squash, 1 can cream of mushroom soup, and 1 can cream style corn. Beat in 3 eggs and 3 Tbsp. flour (or biscuit mix). Salt and pepper to taste. Pour into a buttered 2 qt. casserole and bake at 350 until set and golden brown (about an hour). Top with grated cheese and allow cheese to melt.