2 lbs. yellow squash
2 tbsp. butter
3/4 c. sharp grated Cheddar cheese
1 c. sour cream
1 tsp. salt
1/2 tsp. pepper
1 egg
1/2 c. Pepperidge Farm stuffing mix
1 tbsp. paprika
1 tsp. bacon grease
5 strips bacon, crumbled

Cook squash until tender, then drain. Mash with fork or in food processor. Let stand until cool. Mix squash, cheese, sour cream, salt, pepper, egg, bacon grease and bacon. Gently pour into greased casserole dish. Sprinkle stuffing mix on top and dot with butter. Sprinkle paprika on top. Bake uncovered at 350 degrees for 30 minutes. It does freeze well after cooking.