YELLOW SQUASH CASSEROLE
Sometimes I make this with part zucchini. Great with Coeur d'Alene Cellars Chenin Blanc.
2 lbs. yellow squash, sliced
1 cup water
2 small onions, chopped
2 tablespoons butter, melted
1 cup round buttery cracker crumbs such as Ritz, divided
1 1/2 cups shredded cheddar cheese
2 eggs, beaten
1/4 cup bacon bits
1 (2 oz.) jar diced pimentos or jalapenos, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Combine squash and water in a saucepan and simmer, covered, 10 minutes or until tender. Mash in a colander and drain well.
Saute onions in butter. Combine onions, squash, 3/4 cup cracker crumbs, cheese, remaining ingredients. Spoon into greased 2 quart casserole. Sprinkle with remaining 1/4 cup cracker crumbs. Bake 350 degrees for 45 minutes or until cooked through. 6 servings.