| 2 | lbs. | Yellow squash diced |
| 1 | Onion | Chopped |
| 1 | Small | Green pepper, chopped |
| 1/2 | Stick | Butter |
| 1 | Cup | Monterrey Jack cheese, grated |
| 2 | Eggs | Beaten |
| 1 | Cup | Mayonnaise |
| 2 | Tsps. | Sugar |
| 1 | Tsp. | Salt |
| 1/4 | Tsp. | Pepper |
| 1 | 4 oz. can | Diced green chilies, drained |
| 1 | 2 oz. jar | Pimentos, drained |
Preheat oven to 350degrees. In a saucepan, simmer the first three ingredients in water just to cover. Cook until squash is tender; Drain well and add the butter, stirring until it melts. Cool slightly and add the remaining ingredients. Transfer to a greased baking dish and bake for 30 minutes or until bubbly.