Summer Squash Casserole

• 2 pounds yellow squash -- sliced
• 3 to 4 tablespoons butter
• 1/2 cup onion -- chopped
• 1/2 cup bell pepper -- chopped
• 1/2 cup cheddar cheese -- grated
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 egg -- beaten
• fresh parsley -- chopped
• butter crackers -- crumbled

Cook squash in boiling, salted water until tender, about 5 to 7 minutes. Drain well. Saute onions and bell pepper in butter until tender. Combine with drained squash. Fold in cheese, mayonnaise, sugar, egg, salt and pepper. Pour into greased 1 1/2 quart casserole dish. Top with parsley and crackers.
Bake uncovered for 30 minutes in preheated 350° oven. This squash casserole may be frozen.