2 lb. yellow squash
1 med. onion, chopped
2 tbsp. butter
1 c. cracker crumbs
1 1/2 c. shredded Cheddar cheese
2 eggs, beaten
1/2 oz. jar minced pimento, drained
1/4 tsp. salt
3/4 c. water
1/4 c. bacon bits

Combine squash and water in medium saucepan. Bring to boil, cover and simmer 20 minutes or until squash is tender. Drain and mash. Set aside.

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