Yellow Squash Casserole

• 2 lbs yellow squash, cut into 1/4-inch slices
• 12 cup water
• 12 teaspoon salt
• 1 cup chopped onion
• 1 cup chopped sweet red pepper
• 14 cup butter, melted
• 1 egg, beaten
• 1 cup shredded cheddar cheese
• 1 (8 ounce) can water chestnuts, drained
• 23 cup mayonnaise
• 2 teaspoons sugar
• 14 teaspoon black pepper
• sweet red pepper ring (to garnish)
• fresh parsley (to garnish)

1. Combine squash, water, and salt in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 10 minutes until squash is tender.
3. Drain well and set aside.
4. Saute onion and red pepper in butter until crisp-tender, about 3 minutes.
5. Combine vegetables and remaining ingredients.
6. Spoon into a lightly greased 12 x 7 x 2 baking dish.
7. Bake at 350F for 30 minutes or until bubbly.
8. Garnish.
9. To make ahead: Prepare, cover, and chill up to 2 days.
10. Remove from refrigerator, let stand 30 minutes, and bake as directed.

yellow squash, water, salt, onion, sweet red pepper, butter, egg, cheddar cheese, water chestnuts, mayonnaise, sugar, black pepper, sweet red pepper, parsley

Taken from www.food.com/recipe/yellow-squash-casserole-267525 (may not work)