Summer Squash Casserole

~~This recipe was given to us by Lilian Aylor, who is from Sperryville. It goes back many generations in the Miller family, who own the property Waterpenny farm is on.

Boil a pound of squash, and drain.
Mash a hard boiled egg in the squash, add grated onion and grated green pepper. Salt and pepper to taste.
Put buttered bread crumbs on top of caserole.
Bake at 350 degrees for 30 minutes, until slightly brown.