Squash Casserole

• 2 cups cooked (boil in water), drained, chopped yellow summer squash
• 1/2 cup mayonnaise
• 1/2 cup chopped onion
• 1 large egg, beaten
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup melted butter, divided
• 3/4 cup shredded Cheddar cheese, divided
• 2 tablespoons butter, cut into small pieces
• 2 tablespoons melted butter
• 1/2 cup soft bread crumbs
• salt and pepper

1. Butter a 1 to 1 1/2-quart casserole. Heat oven to 350u0b0. In a bowl, blend chopped squash with mayonnaise, chopped onion, beaten egg, salt, pepper, 2 tablespoons of melted butter, and the 1/2 cup of the Cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tablespoons of melted butter; spread over the casserole. Bake for 30 minutes, or until bubbly and lightly browned.

water, mayonnaise, onion, egg, sugar, salt, pepper, butter, cheddar cheese, butter, butter, bread crumbs, usalt

Taken from www.epicurious.com/recipes/member/views/squash-casserole-50039877 (may not work)