Cheddar Squash Bake

• 2 lb. yellow crookneck summer squash
• 2 slightly beaten egg yolks
• 1 c. dairy sour cream
• 2 Tbsp. all-purpose flour
• 2 stiff beaten egg whites
• 1 3/4 c. (7 oz.) shredded natural Cheddar cheese
• 8 slices bacon, crisp cooked, drained and crumbled
• 1/3 c. fine dry bread crumbs
• 1 Tbsp. butter, melted
• 3 bacon curls

1. Scrub squash and trim off ends; do not peel.
2. Cook whole, covered, in boiling, salted water for 15 to 20 minutes or until tender.
3. Drain thoroughly.
4. Cut into thin slices and sprinkle with salt (you have about 6 cups).
5. Reserve a few slices squash for garnish.
6. Mix together egg yolks, sour cream and flour.
7. Fold in egg whites.
8. Layer half the squash, egg mixture and cheese in 12 x 7 1/2 x 2-inch baking dish.
9. Sprinkle bacon over.
10. Repeat layers. Combine crumbs and butter or margarine.
11. Sprinkle over the top. Arrange reserved squash on top.
12. Bake in 350u0b0 oven for 20 to 25 minutes.
13. Garnish with bacon curls and parsley sprig, if desired. Makes 8 to 10 servings.

yellow crookneck summer squash, egg yolks, sour cream, flour, egg whites, cheddar cheese, bacon, bread crumbs, butter, bacon curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180416 (may not work)