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Squash and Tomato Casserole

This wonderful dish is easy to prepare. It is a great way to take advantage of the abundance of squash in the summer. Serve this during a holiday meal or any get-together, to keep your family happy. Squash and Tomato Casserole (Makes 8 servings) Ingredients 2 yellow squash and 2 zucchini 2 15 oz cans of stewed tomatoes 16 oz shredded cheddar cheese 2 medium onion sliced thin 6 oz pkg Pepperidge Farm stuffing Salt and pepper to taste Directions Preheat the oven to 400˚ Cut the squash into slices. In a 9x13 casserole dish, add the juice from one can of tomatoes. Layer half the squash, followed by half the onions. Season with salt and pepper. Next, layer the tomatoes, breaking them up with your fingers. Sprinkle with half the cheddar cheese. Repeat, making a second layer. Finally, sprinkle the stuffing mix over the top. Cover and bake at 400˚ for 60 minutes. Remove the cover and bake an additional 10 minutes.