1 sm. zucchini
1 sm. yellow squash
2 c. white corn
3/4 c. chopped onion
1/2 c. chopped green pepper
2 (14 1/2 oz.) cans Del Monte Mexican tomatoes
2 tbsp. bacon drippings
1/4 tsp. sugar
1 tsp. salt
1/2 tsp. fresh ground pepper
1 1/2 c. diced stale bread
1/2 c. shredded Cheddar cheese

Dice zucchini and yellow squash.

In a flame proof casserole dish combine bacon drippings, zucchini, yellow squash, corn, onion, green pepper and tomatoes. Add sugar, salt and ground pepper.

Cook until squashes and corn are just done, approximately 10 minutes. Top with stale bread and cheese. Bake at 350 degrees until cheese melts.