2 lb. yellow squash, sliced
1/2 c. chopped onion
3/4 c. water
3/4 c. (3 oz.) shredded Cheddar cheese
1/2 c. chopped pecans
1/2 c. mayonnaise or salad dressing
1/4 c. finely chopped green pepper
1 egg, slightly beaten
2 tsp. sugar
1/4 tsp. pepper
1/2 c. round buttery cracker crumbs
1 tbsp. butter, melted

Combine squash, onion and water in a saucepan. Bring to a boil; reduce heat and simmer for 5-10 minutes or until squash is tender. Drain and mash.

Combine squash, cheese and next 7 ingredients, stirring well. Spoon into a lightly greased 2 quart casserole.