Easy Squash Casserole

NEED:
2 Tablespoons Butter
2 Teaspoons Cooking Oil
3 or 4 yellow crooked neck squash (1 to 1 1/2 pounds) washed, and chopped.
1 medium Vidalia onion, peeled and chopped
2 pieces fresh bread to make bread crumbs in a chopper (or unseasoned bread crumbs)
1 can Cream of Mushroom Soup, undiluted
3 rounded Tablespoons Sour Cream or cream
3 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons sugar
2 teaspoons chopped pimento and or chopped spring green onion or chives if desired for color
2/3 cup sharp or medium Cheddar cheese, grated for topping if desired
Add Butter and oil to a hot pan.
Add the chopped onions and sauté 3-4 minutes. Stir constantly.
Add chopped yellow squash to pan, sauté 5 or 6 minutes uncovered. When squash is about tender, remove pan from heat.
Add to pan;Bread crumbs,Cream of Mushroom or Chicken soup, Sour Cream, cream or milk,Beaten Eggs,Salt, Pepper, Sugar,Pimento, spring green onion or chives if desired) Mix together. Use a sprayed to quart baking dish.
Oven at 350 degrees. Bake for 30 minutes. Top with cheese and bake an additional 10minutes.
Serves 4.

Enjoy!