Summer Squash Casserole with Nuts

1 pound summer squash, sliced

¼ cup butter

¼ cup chopped green bell pepper

1 tablespoon white sugar

½ cup chopped onion

1 egg

½ cup mayonnaise

salt and pepper to taste

½ cup shredded Cheddar cheese

½ cup pecans, chopped

½ cup bread crumbs

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.

Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.