2 lb. yellow squash
1 c. mayonnaise
1 sm. onion, chopped
1/2 green pepper, chopped (optional)
1 c. grated Parmesan cheese
2 eggs, slightly beaten (optional) makes it lighter

Wash and slice squash. Boil squash until tender (1/4 inch deep water 3-5 minutes) and drain. Add all other ingredients, stir. Pour into casserole dish; dot with butter. Cover with crushed crackers or bread crumbs. Bake at 350 degrees for 30 minutes.