Cheddar Squash Bake

Name: Cheddar Squash Bake
Ingredients: 2 lb. yellow crook-neck summer 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. Cheddar cheese; 4 slices bacon, crisp cooked, drained and crumbled; 1/3 c. fine bread crumbs; 1 Tbsp. butter, melted

9 ingredients

7 steps

Ingredients

2 lb. yellow crook-neck summer 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. Cheddar cheese
4 slices bacon, crisp cooked, drained and crumbled
1/3 c. fine bread crumbs
1 Tbsp. butter, melted

Directions

1

Scrub squash.
2

Cut off ends.
3

Do not peel.
4

Slice to make 6 cups.
5

Cook, covered, in small pan of boiling salted water until tender, 15 to 20 minutes.
6

Drain well.
7

Sprinkle with salt. Reserve a few slices of squash for garnish.