Corn Tomato Casserole

Corn Tomato Casserole

Combine in 1 quart baking dish:

2 cups canned corn (drained)
2-1/2 cups tomatoes (chopped)
1/4 cup chopped green pepper
½ cup cracker crumbs
2 tbsp melted margarine
1 tbsp sugar
salt and pepper to taste.

Sprinkle with some grated cheese and more cracker crumbs, dot top with margarine. Bake at 375 degrees 25 to 30 minutes.