Yellow Squash Casserole
|Yellow squash||2 Pound, sliced|
|Water||1 Cup (16 tbs)|
|Onions||2 Small, minced|
|Butter/Margarine||2 Tablespoon, melted|
|Shredded cheddar cheese||6 Ounce (1 1/2 cups)|
|Round buttery cracker crumbs||1 Cup (16 tbs), divided|
|Bacon slices||4 , cooked and crumbled|
|Eggs||2 Large, lightly beaten|
|Diced pimiento||2 Ounce, drained (1 jar)|
Combine squash and water in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until squash is tender.
Drain well, and mash.
Drain again, and set aside.
Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Combine squash, onion, cheese, 3/4 cup cracker crumbs, and remaining ingredients; stir well.
Spoon mixture into a lightly greased 2-quart casserole; sprinkle with remaining 1/4 cup cracker crumbs.
Bake at 350° for 45 minutes or until thoroughly heated.