Squash and Zucchini Casserole

Squash and Zucchini Casserole
from Amy Jones

3 lbs. mixed squash and zucchini, sliced
1/2 cup onion, chopped (I like a little bit more, a large onion)
1 red pepper, chopped
2 eggs, well beaten
1/2 stick of butter
1 tsp. sugar
1/2 cup cracker crumbs (I like Ritz and I use about a sleeve and a half)
1/2 to 1 cup grated parmesan cheese
Salt and pepper to taste
I add some chili powered too

Sauté red pepper, onion in butter. Slice up squash and zucchini and boil in water until middles are soft. (this doesn't take that long). Drain squash and zucchini really well. Add all the ingredients into large bowl but only half the bread crumbs and mix. Put in to large casserole dish and spread remaining bread crumbs and cheese on top. Bake 375 degrees for 45 minutes. I keep checking it about every 20 minutes. Let sit about 15 minutes before serving.

Makes 4 to 6 servings