Bean Pot Squash Casserole

2 lbs yellow squash, sliced
1 cup white onion, chopped
1/4 tsp salt & 1/4 tsp pepper
1/4 cup melted butter
1 egg
2/3 cup mayo
2 cups shredded cheddar cheese
3 tsp sugar (or substitute like Splenda)
In a pan, saute the squash and onion in a little olive oil over med. high heat until tender.Season with salt and pepper.
In a mixing bowl, mix together butter, egg, mayo, 1 cup of cheese and sugar.
Place squash and onion mixture into the bean pot.Add mixture from bowl on top of the squash, and gently toss together.Top with remaining cheese, adding more if you like.An option is to add crushed crackers or breadcrumbs on top of the top layer of cheese.
Bake at 350 for 30 minutes.