SQUASH CASSEROLE

1 cup heavy whipping cream, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 large egg, beaten, 1 1/4 teaspoon finely chopped yellow onions, 1 minced garlic clove, 1 cup diced yellow squash, 1 cup diced zucchini,  3/4 cups shredded Mexican blend cheese, 1 (10 oz.) can diced tomatoes .

Preheat oven to 350 degrees. In a large bowl add the cream, egg, salt, pepper, 1 cup of the diced tomatoes and onions, mix well.  Butter a casserole dish, add the squash to the dish, pour the cream mixture over the squash.  Sprinkle the cheese and the remaining diced tomatoes on top.  Bake for approximately  50 minutes to 1 hour, or until the cheese is melted and bubbly.

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