1 (8 oz.) can water chestnuts, quartered
1/4 c. Worcestershire sauce
1 med. onion, sliced
2 tbsp. butter
2 med. zucchini, cubed
2 med. yellow squash, cubed
1 egg, beaten
1 1/2 c. grated cheddar cheese

1. Cover water chestnuts with Worcestershire sauce and let stand 1 to 2 hours. Stir occasionally.

2. Saute onion in butter until limp. Add squash and cook briefly over medium heat, about 5 minutes.

3. Pour squash-onion mixture into 2 1/2 to 3 quart casserole. Stir in beaten egg, cheese and water chestnuts, including what remains of the Worcestershire sauce.

4. Bake, uncovered, 30 minutes at 350 degrees. Serves 6 to 8.