2 lbs. yellow crookneck squash, sliced
3 eggs, lightly beaten
1/2 c. heavy cream
2 tbsp. melted butter
1 1/2 c. thinly sliced celery
1 c. finely chopped onion
2 tbsp. butter
1 tsp. salt
1/2 tsp. white pepper
1 1/2 c. shredded cheese
9 slices cooked bacon, crumbled

Preheat oven to 350 degrees. Cook the squash in boiling salted water until tender. Drain well and mash. Transfer the squash to a large bowl and mix with the eggs, cream, and melted butter. Saute the celery and onion in the remaining butter until transparent. Add to the squash together with the salt, pepper, and 3/4 cup of the cheese. Pour into a 9 x 13 inch pan. Sprinkle with the remaining cheese and top with the bacon. Bake 45 minutes. Serve immediately. Serves 8 to 10.