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.

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