Summer Squash Casserole

2 pounds or 6 medium yellow squash, sliced
2 cups crushed tortilla chips
1 can cheddar cheese soup
1 can cream of mushroom soup
¼ cup chopped onion
2 large eggs, beaten
2 tablespoons taco seasoning or ¼ cup mild salsa
1 cup shredded cheddar cheese
½ cup crumbled cooked bacon or Bacos
Oven:  450°

Precook squash until tender; drain and pat dry with paper towels.  Combine with chips and next six ingredients and stir gently.  Pour into lightly greased 13 x 9 x 2-inch casserole.  Sprinkle with extra cheese and the bacon.  Bake for 30 minutes.

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