12 med.-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 a small amount of boiling salted water until tender; drain well and mash. Cook bacon until crisp; drain well, reserving drippings. Crumble bacon. Saute onion in drippings.

Combine all ingredients, stirring well; spoon into a lightly greased 1 1/2 quart casserole. Bake at 350 degrees for 30 minutes. Yield: 6 to 8 servings.