Squash Casserole

I have used crookneck squash, yellow squash and zuchinni in this recipe.

ingredients

6 CUPS SLICED SQUASH
1 SWEET ONION
1 EGG
5 TBLS UNSALTED BUTTER, MELTED
1/2 CUP MAYONNAISE
1 TSP SUGAR
1 1/2 CUPS GRATED CHEDDAR CHEESE
1 RED BELL PEPPER, CHOPPED
1 TUBE RITZ OR BUTTERCRISP CRACKERS
1 TSP ITALIAN SEASONING
1/4 CUP PANKO BREAD CRUMBS
1/2 CUP GRATED CHEDDAR CHEESE

directions

PLACE SQUASH AND ONIONS IN SAUCEPAN WITH 1/2 CUP WATER, BRING TO A BOIL, COVER AND REDUCE HEAT TO LOW. COOK UNTIL SQUASH ARE JUST TENDER, ABOUT 10 MINUTES. DRAIN, RESERVE LIQUID AND PLACE IN A LARGE BOWL. ADD EGG, 4 TBLSP BUTTER, MAYONNAISE, SUGAR, CHEESE, BELL PEPPER, CRACKER CRUMBS, AND ITALIAN SEASONING. SALT AND PEPPER TO TASTE. MIX TOGETHER. IF MIXTURE IS TOO DRY. ADD RESERVED LIQUID BY TABLESPOON UNTIL MOIST. PLACE IN BUTTERED 1 1/2 QUART CASSEROLE. MIX PANKO CRUMBS AND BUTTER, ADD 1/2 CUP GRATED CHEESE. SPREAD ON TOP OF CASSEROLE. BAKE 20-25 MINUTES AT 350 DEGREES.

Source: Randye