World's Best Squash Casserole

• 2 pounds yellow squash, sliced
• 1 cup minced onion
• 2 TBSP butter, melted
• 1 and 1/4 cups round buttery cracker crumbs, divided
• 1 and 1/2 cups (6oz) shredded sharp Cheddar cheese
• 2 large eggs, beaten
• 4 slices bacon, cooked and crumbled
• 1 (2oz) jar diced pimiento, drained
• 1/4 tsp salt
• 1/4 tsp pepper

Combine squash and enough water to cover in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 10 minutes or until squash is tender. Drain well and mash slightly. 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 11x7 inch baking dish. Sprinkle with remaining 1/2 cup cracker crumbs. Bake, uncovered at 350 degrees for 45 minutes. Yields 6 servings.