Nathalie Dupree'S Squash Casserole

• 2 onions, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 1/4 cups butter
• 2 garlic cloves, chopped
• 2 lbs yellow squash, sliced
• 2 cups sharp cheddar cheese, grated
• 4 eggs
• 1 1/2 cups pecans, chopped
• 1 teaspoon hot sauce
• 1 cup fresh breadcrumb

1. Preheat the oven to 350 degrees.
2. Saute the onions and peppers in 1/4 cup butter until soft.Add the garlic and cook briefly.Cook the squash in boiling salted water until tender 5-10 minutes.Drain off the.
3. water and mash the squash with a potato masher.Add 1/2 cup butter,1 cup cheese,the eggs,sauteed veggies,1 cup pecans and hot.
4. sauce to the squash and mix well.
5. Pour into a casserole buttered with 2 tablespoonsful of butter.Mix together the breadcrumbs and the rest of the cheese and pecans.Spread on top of the casserole,dot.
6. with remaining butter and bake 45-60 minutes.

onions, green bell pepper, red bell pepper, butter, garlic, yellow squash, cheddar cheese, eggs, pecans, hot sauce, fresh breadcrumb

Taken from www.food.com/recipe/nathalie-duprees-squash-casserole-250291 (may not work)