Autumn Squash-Tomato Casserole - cooking recipe

Ingredients

3 medium zucchini, sliced about 3/8-inch thick
1 onion, sliced and sauteed in butter
1 (1 lb.) can tomatoes
1 tsp. salt
1/4 tsp. basil
1/4 tsp. Tabasco
2 Tbsp. butter or margarine

Preparation

Cook onion in butter 5 minutes.
In buttered 2-quart casserole, layer squash and onions.
Measure seasonings into tomatoes, then pour over.
Dot with butter.
Bake uncovered at 375\u00b0, until crisp done, 40 minutes for tender.
Makes 6 servings.