SQUASH CASSEROLE

1 cup heavy whipping cream, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 large egg, beaten, 1/2 cup finely sliced yellow onions, 2 garlic clove, minced, 2 cups sliced yellow squash, 2 cups sliced zucchini,  1 (10 oz.) can diced tomatoes and chilies, 1 cup Italian bread crumbs, 1/2 cup butter, melted, 1 1/2 cups shredded Mexican blend cheese.

Preheat oven to 350 degrees. Get out a large pot, add the squash, cover the squash with chicken broth. Bring to a rapid boil, reduce to a simmer and cook for 5-7 minutes.  In a large bowl, add the cream, egg, salt, pepper, tomatoes and chilies, mix well.  Butter a casserole dish, add the squash and onions to the dish, pour the cream mixture over the squash, stir together.  Bake for about 20-minutes.  Remove from the oven, pour on the butter, evenly sprinkle the bread crumbs and cheese on top.  Return to the oven and bake for another 15-minutes or until the cheese is melted and bubbly.

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