2 lbs. yellow squash, sliced
1/2 c. chopped onion
3/4 c. water
1 c. grated Cheddar cheese
1/2 c. chopped pecans
1/2 c. mayonnaise
1/4 c. chopped green pepper
1 egg, slightly beaten
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. Ritz cracker crumbs
1 tbsp. butter

Combine squash, onion, and water in a saucepan. Bring to a boil; reduce heat and simmer 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. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350 degrees for 20-25 minutes. Yield: 6 servings.