Cheddar-Squash Bake - cooking recipe

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

Preparation

Scrub squash; cut off ends.
Do not peel. Slice to make 6 cups.
Cook, covered, in small amount of boiling, salted water until tender, 15 to 20 minutes.
Drain well.
Sprinkle with salt. Reserve a few slices for garnish.
Mix sour cream, egg yolks and flour.
Fold in egg whites.