Summer Squash Casserole

Heat oven to 350. Butter a 2 1/2 quart baking dish. Cook squash in boiling water until tender, about 8 min. Drain. puree in food processor. Melt 6 T butter over med heat. Add onions, garlic and peppers and cook until just tender. Puree. Meanwhile, crumb the toast in food processor. Melt remaining butter and toss together. Mix vegetables, cracker crumbs and cheese. Blend well. Stir in eggs, cream, sugar and seasonings. Pour into baking dish. Top w crumbs and bake until browned, about 45 min.

Summer squash 2 lb., sliced 1/2″
Butter 7 T
Onion 1 lg, chopped
Garlic 1 lg cloved, chopped
Red Bell Pepper 1/2 chopped
Jalapeno Pepper 1 seeded and chopped
​White bread 4 slices, toasted
Ritz crackers 24 crumbled in food processor
Cheddar cheese 1/2 lb grated
Eggs 4 large, beaten
Heavy cream 1/2 c
Sugar 1 tsp
Salt 1 tsp
Cayenne 1/4 tsp