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Cheddar-squash Bake

Source of Recipe


Better Homes and Gardens(casseroles)






List of Ingredients



• 2 pounds yellow crockneck summer squash or zucchini
  
• 1cup dairy sour cream
  
• 2 beaten egg yolks
  
• 2 tbs. all-purpose flour
  
• 2 stiffly beaten eggs whites
  
• 1 1/2 cups shredded chedder cheese
  
• 4 slices bacon,crisp-cooked,drained,and crumbed
  
• 1/3 cup fine dry bread crumbs
  
• 1 tbs. butter,melted
  






Instructions



1. Scrubs squash; cut off ends.Do not peel. slice to make 6 cups.Cook,covered, in small amount of boiling salted water till tender,15 to 20 minutes. Drain well;sprinkle with salt.Reserve a few slices squash for garnish.
   
   
2. Mix sour cream,egg yolks,and flour;fold in egg whites.In a 12x71/2x2-inch baking dish layer half the squash,half the egg mixture,and half the cheese;Sprinkle bacon atop.Repeat layers of squash,egg,and cheese.
   
   
3. Combine crumbs and butter;Sprinkle atop.Arrange reserved squash atop.Bake,uncovered at 350'F for 20 to 25 minutes.Top with bacon and parsley,if desired.Serves 8 to 10
   
   






Final Comments


I use both squash and zucchini for color and taste