Squash & Veggie Casserole - cooking recipe

Ingredients

5 -6 summer squash
1 (28 ounce) can tomatoes, drained
1 large green pepper, sliced
1 large onion, sliced
2 tablespoons butter, melted
sharp cheddar cheese, shredded, to taste
pepperidge farm breadcrumbs, to cover

Preparation

Put butter in 2 quart casserole.
Layer half of the vegetables in casserole.
Top with 1/2 cheese and breadcrumbs. Repeat layers.
Bake covered(if using foil, spray foil with Pam) at 350 degrees for 1 hour.
Uncover and bake 30 minutes more.