10 med. squash, sliced
1 green pepper, diced
1 c. grated cheese
4 eggs, beaten
1 c. mayonnaise
1/2 tsp. salt
1 1/2 tsp. ground red pepper
1 (5 oz.) can sliced water chestnuts
1/2 c. bread crumbs
2 tbsp. butter, melted

Preheat oven to 350 degrees. Cook squash and pepper until tender. Drain and pat dry. In large bowl mix cheese, egg, mayonnaise, salt, pepper and water chestnuts. Stir in cooked vegetables. Pour in casserole. Mix bread crumbs with butter and put on top. Bake at 450 degrees. Serves 8.