12 med. size yellow squash
6 slices bacon
3/4 cup chopped onion
3 eggs, beaten
1 1/2 cup (about 2/3 lb.) shredded Cheddar cheese
salt and pepper, to taste
1 1/2 tsp. Worcestershire sauce

Cook squash in a small amount of boiling salted water until tender; drain well and mash. Cook bacon until crisp; drain well, reserving drippings. Crumble bacon. Sauté onion in drippings.

Combine all ingredients stirring well; spoon into a lightly greased 1 1/2 quart casserole.

Bake at 350°F for 30 minutes.

Yield: 6 to 8 servings.