3 med. yellow squash (sliced)
1 sm. onion, sliced
2 tomatoes, sliced
1 med. green pepper (sliced)
1 stem celery
2 tsp. salt
2 tsp. pepper (black)
2 tbsp. rice (uncooked)
2 tbsp. butter
1 tbsp. brown sugar

Combine all ingredients (except butter and brown sugar) in a 1 1/2 quart casserole. Dot with butter. Sprinkle with brown sugar. Bake covered at 350 degrees about 45 minutes. Makes 4 to 6 servings.

I use canned or frozen tomatoes and squash if I don't have fresh. Also I use different kinds of pepper for a different taste. My family likes Jalapeno pepper best.