Summer Squash Casserole

• 1/2 Tablespoons Butter
• 1/2 whole Medium Onion, Diced
• 1/4 cups Green Bell Pepper, Diced
• 2 Large Yellow Squash, Washed
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 2 Eggs
• 1/2 cups Mayonnaise
• 1 teaspoon Sugar
• 3/4 cups Shredded Mexican Cheese Blend
• 1/4 cups Pecans, Chopped
• 1 whole Sleeve Of Ritz Crackers, Crushed (1 Sleeve From A 16 Ounce Box)
• 1-1/2 Tablespoon Butter, Melted

1. Preheat oven to 350 degrees F.
2. In a large skillet melt 1/2 tablespoon of butter over medium heat. Add in onions and bell peppers, saute until tender.
3. Cut the ends off of the squash, and discard then ends. Next, cut the smaller part of the squash into coins. Cut the thicker part into coins, then cut the large coins down the center making half moons. Add the squash to the skillet and sprinkle with salt and pepper, add more or less according to your taste. Saute for 10-12 minutes, or until the squash is barely tender.
4. In a large bowl mix together eggs, mayonnaise, sugar, cheese, and pecans. Add the tender squash, onions, and bell peppers to the bowl and mix to combine.
5. Grease an 8X8 glass casserole dish and pour the squash mixture into it. Cover with the crushed crackers, and drizzle 1 1/2 tablespoons melted butter over the top.
6. Bake at 350 degrees F for 20-25 minutes, or until crackers are golden and the eggs have set.

butter, onion, ubc, yellow squash, salt, ubc, eggs, mayonnaise, sugar, mexican cheese, ubc, crackers, butter

Taken from tastykitchen.com/recipes/sidedishes/summer-squash-casserole-3/ (may not work)