Instructions: In a skillet cook the squash, onion, and green pepper in butter (until soft). Pour into a bowl and let it cool for ten minutes. Add the mayo, eggs, sugar, salt, pepper, half the cheese, and half the bread crumbs. Stir to mix. Pour into a greased 9x9 pan. Top with the rest of the cheese and bread crumbs. Bake for 40 minutes.
*You can also refrigerate your casserole just before baking (overnight) and pull it out to bake next day.