Recipe for Squash Casserole - Martinsville Bulletin

Squash Casserole
Entrees
Contributed by: Mildred Marshall
Ingredients: 2 lbs yellow squash, sliced 1â�„2 cup chopped onion 3â�„4 cup water 3â�„4 cup shredded cheddar cheese 1â�„2 cup chopped pecans 1â�„2 cup mayonnaise or salad dressing 1â�„4 cup finely chopped green pepper 1 egg, slightly beaten 2 tsp. sugar 1â�„4 tsp. salt 1â�„4 tsp. pepper 1â�„2 cup buttery cracker crumbs 1 TBS butter, melted
Combine squash, onion and water in saucepan, bring to a boil; reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, mayonnaise, green pepper, egg, sugar, salt and pepper. Stir well. Spoon into a lightly greased 2 qt. casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350 degrees for 35-45 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)