2 lb. yellow squash
1 c. water
2 sm. onions, minced
2 tbsp. butter, melted
1 c. round buttery cracker crumbs, divided
1 1/2 c. shredded Cheddar cheese
2 eggs, beaten
1 (2 oz.) jar diced pimento, drained
1/4 tsp. salt
1/4 tsp. pepper

Combine sliced squash and water in a medium saucepan, bring to a boil. Cover, reduce heat and simmer 10 minutes or until squash is tender. Drain well and mash. Set aside.

Saute onion in butter until tender. Combine onion, squash, 3/4 cup cracker crumbs, cheese and remaining ingredients. Spoon into a lightly greased 2 quart casserole. Sprinkle with remaining 1/4 cup cracker crumbs. Bake at 350 degrees for 45 minutes. Yield 6 servings.