Squash Casserole

Squash Casserole 1 lb. yellow squash 1 small red or yellow onion (I used red), chopped 1 T. butter 1/4 C. water 1/4 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1/2 C. mayo 1 large egg 1 C. shredded Colby jack cheese Wash the squash and cut off the ends, chop the squash into bite size pieces. Melt the butter in a skillet over med. high heat, add in the squash and onions and cook for 5 minutes, stirring occasionally. Pour in the water and cook an additional 5-6 minutes or until the water has completely cooked out. Meanwhile, in a med. size bowl whisk together the mayo, egg, and seasonings. Stir in 3/4 C. of the cheese into the mayo mixture. Add the squash to the bowl and combine well. Pour into a 1.5 quart buttered casserole dish. Top with remaining cheese. Bake, uncovered at 375 degrees for 35-40 minutes or until cheese has nicely browned and casserole is bubbly.