Cheddar Squash Bake

Name: Cheddar Squash Bake
Ingredients: 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

10 ingredients

13 steps

Ingredients

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

Directions

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 350° oven for 20 to 25 minutes.
13

Garnish with bacon curls and parsley sprig, if desired. Makes 8 to 10 servings.