Nathalie Dupree'S Squash Casserole - cooking recipe

Ingredients

2 onions, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/4 cups butter
2 garlic cloves, chopped
2 lbs yellow squash, sliced
2 cups sharp cheddar cheese, grated
4 eggs
1 1/2 cups pecans, chopped
1 teaspoon hot sauce
1 cup fresh breadcrumb

Preparation

Preheat the oven to 350 degrees.
Saute the onions and peppers in 1/4 cup butter until soft.Add the garlic and cook briefly.Cook the squash in boiling salted water until tender 5-10 minutes.Drain off the.
water and mash the squash with a potato masher.Add 1/2 cup butter,1 cup cheese,the eggs,sauteed veggies,1 cup pecans and hot.
sauce to the squash and mix well.
Pour into a casserole buttered with 2 tablespoonsful of butter.Mix together the breadcrumbs and the rest of the cheese and pecans.Spread on top of the casserole,dot.
with remaining butter and bake 45-60 minutes.