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Cheese Squash and Corn Casserole


1/2 cup green bell pepper, chopped
2 ounces onion, diced
2 cups zucchini, sliced
2 tomato, chopped
2 teaspoons chili sauce
1 dash hot pepper sauce
1 cup corn, drained
4 ounces shredded cheddar cheese
salt and pepper, to taste


In a medium-size skillet, cook pepper and onion about 5 minutes or until soft. Add zucchini, tomatoes, chili and sauce and cover. Cook over medium heat, about 10 minutes or until zucchini is tender. Stir in corn, cheese, salt and pepper, continue to cook about 5 minutes or until cheese is melted. Reduce heat, continue to cook about 5 minutes or until thickened. 2 servings.

Serving Size: 6

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