Summer Vegetable Casserole

Ingredients
1/3 cup uncooked rice
4 small summer squash, sliced
2 medium onions, sliced
1 bell pepper, sliced
4 medium tomatoes, cut in sections
salt and pepper to taste
2 tablespoons butter, slices thin

Directions
Preheat oven to 325 degrees. In a 1 1/2 quart baking dish, arrange vegetables in layers. Between layers of vegetables make 2 layers of rice. Make sure when layering everything that the rice does not end up as a top layer; a tomato layer would be best. Salt and pepper to taste and place butter slices over the top. Bake cover for 1 1/2 hours.