2 lb. yellow squash
3 med. onions, chopped
1/2 c. water
1 tsp. salt
1/4 tsp. pepper
2 tbsp. bacon drippings, melted
2 eggs

TOPPING:

1/2 c. finely crumbled saltine crackers
2 tbsp. butter

Scrub squash and trim ends, do not peel. Dice squash into 1/2 inch pieces. Place squash, onions, water and salt into large saucepan. Cover and cook about 20 minutes until squash is tender. Drain well reserving 1/2 cup of liquid.

Return squash to the saucepan. Mash squash lightly with fork. Mix in reserved liquid, pepper, bacon and drippings and eggs. Spoon mixture into a buttered rectangular 1 1/2 quart baking dish.