12 sm. size yellow squash
6 slices bacon
3/4 c. chopped onion
3 eggs, beaten
1 1/2 c. (about 1/3 lb.) shredded Cheddar cheese
Salt and pepper to taste
1 1/2 tbsp. Worcestershire sauce

Cook squash in small amount of water until tender. Drain and mash. Cook the bacon until crisp. Drain, reserve drippings, and crumble bacon. Saute onion in drippings. Combine all ingredients, stirring well. Spoon onto lightly greased 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes. Serves 6-8.