Corn and Squash Casserole

Ingredients

• 5 yellow squash (about 1 1/2 lb), sliced 1/4-inch thick (about 5 cups)
• 1 small onion, chopped
• 1 tsp sugar
• 1/4 tsp chopped green pepper
• 2 cups corn, cut off the cob
• 1 stick butter, melted
• 1 sleeve Townhouse crackers, crushed
• Salt and pepper, to taste
• 1 cup grated cheddar cheese

Instructions

1. Wash squash and cut into 1/4-inch slices.
2. Place in a saucepan with the onion, green pepper, sugar, and enough water to cover.
3. Cook until tender, then drain.
4. Return to the pan or a bowl, add the corn, and stir in the butter.
5. Add the crushed crackers and cheese, and salt and pepper to taste.
6. Mix.
7. Put in a greased 2-quart Pyrex dish.
8. Bake at 350° for 45 minutes.