3 pounds squash, sliced
1 medium onion, chopped
2 tablespoons bacon grease
½ teaspoon salt
1 (10-ounce) can condensed cream of chicken soup
1 cup sour cream
½ cup (1 stick) butter
3 eggs, lightly beaten
¼ cup chopped bacon
¼ plus ¼ cup grated cheddar cheese
1½ plus ½ cups Ritz cracker crumbs
Preheat the oven to 350°. In a medium saucepan over medium heat cook the squash until done, but firm. Sauté the onion in the bacon grease. In a mixing bowl combine the onion and bacon grease, salt, soup, sour cream, butter, eggs, bacon and ¼ cup cheese. Mix together. Add the squash and 1½ cups cracker crumbs. Mix gently. Do not mash the squash. Pour into a 9 × 12-inch casserole or baking dish. Bake for 25 to 30 minutes. Remove from the oven and top with the remaining ½ cup cracker crumbs and ¼ cup cheese. Return to the oven to brown the cracker crumbs and melt the cheese.
YIELD: 8 TO 10 SERVINGS