Squash Casserole
1 pound squash, sliced
1 teaspoon sugar
½ cup mayonnaise
½ cup water chestnuts, sliced
½ cup cheddar cheese, grated
¼ cup bell pepper, finely chopped
¼ cup onion, finely chopped
1 egg, slightly beaten
½ stick margarine
Salt and pepper to taste
Cheese cracker crumbs for garnish
Cook squash, drain and mash. Sauté bell pepper and onion in one tablespoon mar-garine. Add to drained squash, along with sugar, mayonnaise, water chestnuts, cheddar cheese and egg. Place in a greased, 2-quart casserole dish. Top with cheese cracker crumbs and dot with remain-ing margarine.
Bake at 350 degrees for 35 to 40 minutes.
Yield: 8 servings
Source: David Claunch, Claunch Café