Broccoli & Squash Casserole

Broccoli & Squash Casserole 3 med. yellow squash 10 oz. frozen chopped broccoli, thawed (fresh can be used also, I didn't have any on hand) 1 small sweet onion, chopped 1 large carrot, peeled and grated 2 T. butter 10.5 oz. can cream of chicken soup 2 large eggs, beaten 1 T. mayo 2 C. shredded sharp cheddar cheese 1/2 tsp. smoked paprika 1/2 tsp. garlic powder 1/4 tsp. pepper good pinch of salt Slice the squash in half then into strips and chop. Melt the butter in a skillet over med. high heat. Add the squash, onion and carrot to the pan and saute for 10-12 minutes till tender, add the thawed broccoli and cook for 5 more minutes. Remove from heat and pour into a mixing bowl. Stir in the soup, mayo, eggs, seasonings and 1 1/4 C. cheese. Combine well and pour into a 9x13 baking dish (I used my oval Portuguese stoneware). Bake, uncovered, in a 375 degree oven for 40 minutes, remove and top with remaining cheese and return to the oven for 5-6 minutes till cheese is nice and melted.