Squash Casserole

• 2 lb. yellow squash, diced
• 3/4 c. water
• 1/2 c. chopped pecans
• 1/4 c. finely chopped green peppers
• 1/4 tsp. salt
• 1/3 c. round buttery cracker crumbs
• 1/2 c. chopped onion
• 3/4 c. shredded Cheddar cheese
• 1/2 c. mayonnaise
• 1 egg
• 2 tsp. sugar
• 1/4 tsp. pepper
• 1 tsp. butter, melted

1. Combine squash, onion and water in saucepan.
2. Bring to a boil, reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, green peppers, mayonnaise, egg, salt, sugar and pepper, stirring well. Spoon into greased 2-quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole.
3. Bake at 350u0b0 for 40 minutes.

yellow squash, water, pecans, green peppers, salt, buttery cracker crumbs, onion, cheddar cheese, mayonnaise, egg, sugar, pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906328 (may not work)