2 tbsp. butter
1/4 c. buttery flavored cracker crumbs
1/4 c. chopped pecans
1/4 c. water
1/2 tsp. salt
1 lb. (4 c.) yellow or zucchini squash
1/4 c. mayonnaise
1 egg, beaten
1/2 c. shredded Cheddar cheese
2 tbsp. butter, melted
1 1/2 tsp. sugar
1/4 to 1/2 tsp. instant minced onion

Place 2 tablespoons butter in 1-quart casserole and microwave at high 1/2 to 1 minute until melted. Add cracker crumbs and pecans and microwave at high 2 minutes, stirring after 1 minute. Pour crumbs onto wax paper and set aside.

In same casserole, place water, salt, and squash (cut into 1/4 inch slices). Cover and microwave at high 8-10 minutes, stirring after 4 minutes, until tender. Drain.

Mix together mayonnaise, egg, cheese, butter, sugar, and onion. Pour over squash, mixing well. Microwave at medium (50% power) 4 minutes. Stir, then add crumb topping. Microwave at medium 2-4 minutes more until center is set. Let stand 5 minutes before serving. Makes 6 servings.