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

Combine squash and water in 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 dish. Sprinkle with remaining cracker crumbs. Bake at 350 degrees for 45 minutes.