Ingredients:

2 lbs yellow squash, sliced
1 cup mined onion
2 tbsp butter or margarine, melted
1 1/4 c buttery cracker crumbs (approx 18 crackers) divided
1 1/2 c (6 oz) shredded sharp cheddar cheese
2 large eggs, beaten
4 slices bacon, cooked and crumbled
1 (2 oz) jar diced pimientos, drained
1/4 tsp salt
1/4 tsp pepper

Directions:

Combine squash and water to cover in the 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 5 ingredients.
Spoon into a lightly greased 2 quart casserole or an 11×7 baking dish.
Sprinkle with remaining 1/3 cup cracker crumbs.
Bake, uncovered at 350 degrees for 45 minutes.