Pecan Squash Casserole - cooking recipe

Ingredients

1 lb. yellow squash
1/2 c. mayonnaise
1 1/2 tsp. sugar
1 egg, beaten
1/2 c. grated sharp cheese
1/2 stick margarine
1/2 c. chopped pecans
1/2 c. Ritz cracker crumbs

Preparation

Blanch corn-on-the-cob, then cool in ice water.
Wrap each ear separately in foil; store in freezer.
To cook, drop wrapped corn into pot of boiling water and return to boil.
Cook for 8 to 10 minutes.
Serve in foil.
Keeps very moist.