1 lb. fresh or frozen yellow squash
1 tsp. salt
1 c. shallots and tops, chopped
1/2 c. chopped celery
1/4 c. mushrooms
1/4 chopped green pepper
1/4 c. chopped pimento
1 stick butter
1/2 c. quick-cooking oatmeal
3/4 c. milk
1 egg, beaten
2 hard-cooked eggs, chopped
Salt and pepper to taste
Cheese cracker crumbs

Cover squash with water and cook with salt until tender. Drain and set aside. Saute shallots, celery, mushrooms, green pepper and pimento in butter; add to squash. Add remaining ingredients. Put in buttered casserole. Cover with cheese cracker crumbs. Bake at 400 degrees for 30 minutes or until done. 10 servings.