The perfect vegetable casserole, it's so good and even my kids love it.
2 1/2 lbs. yellow squash, sliced
1/2 c. butter
14-oz. jar diced pimento, drained
1/2 c. onion, chopped
2 eggs, beaten
1/4 c. green pepper, chopped
1/4 c. mayonnaise
2 t. sugar
1 1/2 t. salt
10 round buttery crackers, crushed
1/2 c. shredded sharp Cheddar cheese
Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.
Combine squash and butter in a bowl; mash until butter melts. Stir in pimento and next 6 ingredients.
Spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.
Bake at 325 degrees for 20 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts. Serves 8.