Summer Squash Casserole - cooking recipe

Ingredients

1 lb. squash
1 large onion
2 large tomatoes
1 large green pepper
2 Tbsp. uncooked rice (or a little more)
1 Tbsp. butter
1 stalk celery or tops, chopped fine
1 tsp. sweet basil
1 Tbsp. brown sugar
salt and pepper to taste

Preparation

Butter a large, covered casserole.
Put rice in the bottom (these are all juicy vegetables; the rice is to absorb juice). Cut squash or zucchini into pieces.
Add chopped celery.
Cut other vegetables into good size pieces and arrange on top of squash.
Sprinkle with basil and brown sugar; dot with butter. Cover and bake at 350\u00b0 for about 1 1/2 hours.
Stir once after an hour.