Summer Vegetable Casserole

2 tablespoons raw rice
3 zucchini squash, sliced in rounds
3 yellow squash, sliced in rounds
1 large onion, sliced in wedges
2 large tomatoes, sliced in wedges
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon brown sugar
2 tablespoons butter or margarine

These are all juicy vegetables so cut into thick slices. Do not add any liquid to casserole. Butter a 2-quart casserole dish. Put raw rice in the bottom. Layer sliced vegetables in order listed above. Sprinkle salt, pepper and brown sugar between each layer and on top. Cut butter into small pieces and dot on top of casserole. Cover and bake at 325 degrees F for 1 hour.