Nana's Squash Casserole

Nana's Squash Casserole 2 med. yellow squash, sliced 1 med. zucchini squash, sliced 1 med. onion, chopped 1 carrot, peeled and sliced 2 T. butter 2 T. sugar 1/2 tsp. salt 1/2 tsp. pepper 1 large egg, beaten 1/2 C. fresh breadcrumbs 3/4 C. shredded cheddar cheese In a pot, add the yellow and zucchini squash, onion and carrot. Cover with water and bring to a boil, cooking for 6 minutes. Drain well. Mash the veggie mixture (I used an my immersion blender for this) then stir in the remaining ingredients. Once combined, pour into a 1.5 quart, lightly greased, casserole dish. Bake in a 350 degree oven for 25-30 minutes or until the top begins to brown.