SUMMER SQUASH CASSEROLE

SUMMER SQUASH CASSEROLE

2 pounds washed and sliced (preferably yellow crookneck)

4 Tbsp butter

1/2 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup grated mild cheddar cheese

1/2 cup mayonnaise 

1 teaspoon sugar

1 egg, beaten

Fresh parsley, chopped, for topping

Freshly crumbled Ritz crackers

Cook squash in boiling, salted water until tender, about 5 to 7 minutes.  Drain well.  Sauté onions and bell pepper in butter until wilted.  Combine with drained squash.  Fold in cheese, mayonnaise, sugar, egg, salt and pepper.  Pour into greased 1 1/2 quart casserole dish.  Top with parsley and crackers.  Bake uncovered in preheated 350° oven. 

Suitable for freezing.

Serves 8