1 1/2 lbs. squash
1/2 c. chopped onion
1/4 - 1/2 c. chopped bell pepper, red & green
1/2 c. mayonnaise
1/4 c. butter
Red pepper to taste
1 c. water chestnuts, sliced thin
1/2 c. black olives, sliced
1/2 c. grated sharp yellow cheese
1 tsp. sugar
2 eggs, beaten
1/4 c. bread crumbs

Boil squash, onions, and bell pepper in slightly salted water until squash is tender. Drain liquid and place cooked vegetables in a 2 quart casserole. Add softened butter, mayonnaise, red pepper, water chestnuts, black olives, grated cheese, sugar and eggs. Toss mixture lightly and cover with bread crumbs. Bake at 350 degrees for 30 minutes.