Squash Casserole

• 1 lb. yellow squash
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 2 Tbsp. reduced-calorie mayonnaise
• 1 tsp. salt
• 2 (4 oz.) jars diced pimiento, drained
• 1 egg
• vegetable cooking spray
• 2 Tbsp. cracker crumbs
• 1/4 c. (1 oz.) shredded reduced-fat Cheddar cheese

1. Cook squash in boiling water to cover in a medium saucepan 15 minutes or until tender.
2. Drain and mash.
3. Combine onion and next 5 ingredients in a medium bowl, stirring well.
4. Stir in squash. Spoon squash mixture into a 2-quart casserole coated with cooking spray.
5. Sprinkle with cracker crumbs.
6. Bake at 325u0b0 for 25 minutes.
7. Top with cheese and bake an additional 5 minutes or until cheese melts.
8. Yield:
9. 8 servings.

yellow squash, onion, green pepper, mayonnaise, salt, pimiento, egg, vegetable cooking spray, cracker crumbs, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=146118 (may not work)