9 oz. pkg. frozen lima beans
1 lb. sliced yellow summer squash
2 tbsp. bacon drippings
Milk
Salt & pepper to taste
1/4 c. grated cheddar cheese
4 slices bacon
1 tbsp. chopped onion
2 tbsp. flour
1 bay leaf
1/8 tsp. Worcestershire sauce

Cook lima beans as per package directions. Drain and reserve liquid. Cut squash in 1/2 inch slices. Place in saucepan with small amount of water and simmer until almost tender. Fry bacon, drain and reserve drippings. Saute onion in drippings until golden brown. Add flour and blend gradually. Add lima bean liquid and enough milk to make 1 1/2 cups. Add bay leaf, salt, pepper and Worcestershire sauce.

Cook until thickened. Remove bay leaf, stir constantly. Place lima beans in center of 9 x 13 inch casserole. Arrange squash around edge. Pour sauce over vegetables. Sprinkle with cheese. Bake uncovered at 400 degrees for 10 minutes. Remove from oven and garnish with bacon. Serves 10.