Jane Hebert

• 6-7 large squash, sliced
• 2/3 cups oleo
• 3 Tbsp bell pepper, chopped
• 1 egg, beaten
• 2 slices stale bread
• 1/2 pound grated Cheddar cheese
• Salt to taste
• 1 small onion, chopped

Parboil squash in salted water. Drain. Sauté onion and bell pepper in oleo. Add cheese, melting slowly. Add egg and broken stale bread. Add squash. Turn into casserole and bake 45 minutes at 350°.