Yellow Squash Casserole 3

2 lb yellow squash, sliced

1 cup water

2 small onions, minced

2 tbs butter or margarine, melted

1 cup round buttery cracker crumbs, divided

1-1/2 cups shredded Cheddar cheese

2 eggs, beaten

1/4 cup bacon bits

One 2 oz jar diced pimiento, drained

1/4 tsp salt

1/4 tsp pepper

Combine squash and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Drain well, and mash; set aside. Saute onion in butter until tender. Combine onion, squash, 3/4 cup cracker crumbs, cheese, and remaining ingredients. Spoon into a lightly greased 2 quart casserole. Sprinkle with remaining 1-1/4 cup cracker crumbs. Bake at 350F for 45 minutes.

Yield: about 6 servings.

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Cajun Country -- New Iberia, Louisiana