Ingredients
2 cups cooked (boil in water), drained, chopped yellow summer squash
1/2 cup mayonnaise
1/2 cup chopped onion
1 large egg, beaten
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup melted butter, divided
3/4 cup shredded Cheddar cheese, divided
2 tablespoons butter, cut into small pieces
2 tablespoons melted butter
1/2 cup soft bread crumbs
salt and pepper
Preparation
Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. In a bowl, blend chopped squash with mayonnaise, chopped onion, beaten egg, salt, pepper, 2 tablespoons of melted butter, and the 1/2 cup of the Cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tablespoons of melted butter; spread over the casserole. Bake for 30 minutes, or until bubbly and lightly browned.
