2 pounds squash, sliced
or 4 cups cooked squash
1/3 cup onion, diced
1/2 cup mayonnaise (regular or reduced fat)
4 ounce jar drained pimentos
1 cup shredded sharp cheddar cheese
1-2 eggs, beaten
pinch sugar (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 tablespoon butter
3/4 cup fresh bread crumbs
Preheat oven to 350 degrees. Cook onions and squash in 1/2 inch of water until softened. Remove from pan with slotted spoon, drain any excess water. (or used leftover cooked squash)
Mix mayonnaise, pimentos, cheese, eggs, and sugar in a bowl. Add squash and onions (or leftover cooked squash) to mayonnaise mixture. Add salt and pepper to taste.
Melt butter and mix with the bread crumbs. Top casserole with the breadcrumb mixture. Bake for 20-25 minutes at 350 degrees. Serves 6.