Corn, Tomato And Squash Casserole - cooking recipe

Ingredients

2 or 3 ears fresh corn
3 or 4 small yellow summer squash
1 large onion
2 large tomatoes
1/2 large green pepper
1/3 c. margarine
1 1/2 tsp. chili powder
1/2 tsp. sugar
salt and pepper
1 1/2 Tbsp. flour

Preparation

Cut corn off cob; scrape well.
Dice tomatoes in large pieces. Slice squash 1/4 inch thick.
Dice green pepper and slice onion thinly in rings.
Mix well.
Put in buttered casserole dish.
Melt margarine in small skillet; stir in rest of ingredients until smooth.
Pour over vegetables.
Bake at 325\u00b0 for 1 hour and 20 minutes.