Cheddar-Squash Bake

Name: Cheddar-Squash Bake
Ingredients: 2 lb. yellow crookneck squash or zucchini; 1 c. dairy sour cream; 2 beaten egg yolks; 2 Tbsp. all-purpose flour; 2 stiffly beaten egg whites; 1 1/2 c. shredded Cheddar cheese; 4 slices bacon, crisp cooked, drained and crumbled; 1/3 c. fine dry bread crumbs; 1 Tbsp. butter, melted

9 ingredients

7 steps

Ingredients

2 lb. yellow crookneck squash or zucchini
1 c. dairy sour cream
2 beaten egg yolks
2 Tbsp. all-purpose flour
2 stiffly beaten egg whites
1 1/2 c. shredded Cheddar cheese
4 slices bacon, crisp cooked, drained and crumbled
1/3 c. fine dry bread crumbs
1 Tbsp. butter, melted

Directions

1

Scrub squash; cut off ends.
2

Do not peel. Slice to make 6 cups.
3

Cook, covered, in small amount of boiling, salted water until tender, 15 to 20 minutes.
4

Drain well.
5

Sprinkle with salt. Reserve a few slices for garnish.
6

Mix sour cream, egg yolks and flour.
7

Fold in egg whites.