2 med. onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/4 c. butter
2 cloves garlic, chopped
2 lbs. yellow or zucchini squash, diced
2 c. grated cheddar cheese
4 eggs
1 1/2 c. chopped pecans
Hot sauce or Tabasco
1 c. bread crumbs

Preheat oven to 350 degrees. In a frying pan, saute onions and peppers in 1/4 cup butter until soft, add garlic and cook briefly. In a saucepan, cook the squash in boiling salted water until tender. Drain well, mash with fork or a potato masher. Return the mashed squash to the pot, add 1/2 cup butter, 1 cup cheese, eggs, sauteed onions, peppers, garlic, 1 cup pecans and hot sauce or Tabasco; mix well.

Pour into a buttered casserole dish using 2 tablespoons butter. Mix together the bread crumbs and remaining cheese and pecans, spread on top of the casserole. Dot with the remaining butter. Bake for 45 minutes to 1 hour.