1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped red pepper
1/4 c. all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
2 (14 1/2 oz.) cans stewed tomatoes
2 (10 oz.) pkg. frozen corn, thawed
2 (12 oz.) pkg. frozen fish sticks

In a skillet, saut the onion and peppers in butter until tender. Stir in the flour, salt, pepper and sugar until blended. Add tomatoes and bring to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring until thickened. Stir in corn.

Transfer to two greased 11 1/2 x 7 x 2-inch baking dishes. Cover and bake at 350° for 25 minutes, uncovered; arrange fish sticks on top. Bake 15 minutes longer or until fish sticks are heated through. Yield: 8 to 10 servings.