Squash Casserole

• 2 1/2 pounds yellow squash, sliced*
• 1/2 cup butter or margarine
• 2 large eggs
• 1/4 cup mayonnaise
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (4-ounce) jar diced pimiento, drained
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 10 round buttery crackers, crushed (about 1/2 cup)
• 1/2 cup (2 ounces) shredded sharp Cheddar cheese

1. Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.
2. Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.
3. Bake at 325u0b0 for 30 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts.
4. *2 1/2 pounds zucchini, sliced, may be substituted.

yellow squash, butter, eggs, mayonnaise, water chestnuts, pimiento, onion, green bell pepper, sugar, salt, buttery crackers, cheddar cheese

Taken from www.myrecipes.com/recipe/squash-casserole (may not work)