Product Recipes
- 2 lb yellow squash (6 cups)
- 1 cup sour cream
- 2 beaten egg yolks
- 2 tbsps flour
- 1/4 tsp black pepper
- 2 stiffly beaten egg whites
- 1 1/2 cups shredded Cheddar cheese
- 4 slices crumbled bacon
- 1/3 cup bread crumbs
- 1 tbsp butter, melted
- Preheat oven to 350 degrees.
- Cook and drain 6 cups squash.
- Sprinkle with salt and pepper.
- Reserve a few slices for garnish.
- Mix sour cream, egg yolks and flour.
- Fold in egg whites.
- In a 12X7X2 inch pan, layer 1/2 the squash, 1/2 egg mixture and 1/2 the cheese.
- Sprinkle crumbled bacon on top.
- Repeat layers of squash, egg and cheese.
- Combine crumbs and butter.
- Sprinkle on top of squash.
- Arrange reserved squash on top.
- Bake uncovered for 20 to 25 minutes.
- Top with bacon and parsley, if desired.
