3 lb. yellow squash, sliced
1/2 c. chopped bell pepper
1/2 c. chopped onion
1 can cream of mushroom soup
3/4 c. grated sharp Cheddar cheese
Bread crumbs
2 tbsp. bacon drippings

Cook squash in small amount of water and bacon drippings and small piece of onion until just tender.

In 2 quart casserole, layer squash then onion and bell pepper. Alternate until all are used. Pour soup over all. Sprinkle a little Tabasco, bread crumbs and cheese over the entire dish. Bake for 30 minutes in a 375 degree oven. Makes 9 to 12 servings.