Garden Vegetables Casserole - cooking recipe

Ingredients

1/3 c. uncooked rice
3 or 4 small summer squash, sliced
2 to 3 medium onions, sliced
1 bell pepper, sliced
3 to 4 medium tomatoes, sectioned
salt and pepper to taste
2 Tbsp. butter, thinly sliced

Preparation

In a greased 1 1/2-quart casserole, arrange vegetables in layers (layer of squash, layer of onions, etc.).
In between layers, make 2 layers of rice.
Be sure not to have rice on top or bottom of casserole, preferably have tomato layer on top.
Salt and pepper to taste.
Place butter slices on top.
Bake, covered, at 325\u00b0 for 1 1/2 hours.