1 1/2 pounds. tender yellow squash
1/2 cup butter
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/2 cup mayonnaise
1/2 cup grated sharp Cheddar cheese
1 cup slice water chestnuts
1 egg
1 tsp. salt
Buttered bread crumbs

Cook sliced squash in boiling water for about 8 minutes. Drain. Sauté onions and peppers in butter. Add squash and mayonnaise. Stir in cheese and chestnuts. Beat egg and add to mixture. Place in 1 1/2 qt. casserole and top with bread crumbs.

Bake at 350°F for 30 minutes. (May use less mayonnaise and a little less cheese.)