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Categories:
yellow crookneck summer squash egg yolks sour cream flour egg whites Cheddar cheese bacon bread crumbs butter bacon curls
Viewed: 33 - Published at: 3 months agoIngredients
- 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
Method
- Scrub squash and trim off ends; do not peel.
- Cook whole, covered, in boiling, salted water for 15 to 20 minutes or until tender.
- Drain thoroughly.
- Cut into thin slices and sprinkle with salt (you have about 6 cups).
- Reserve a few slices squash for garnish.
- Mix together egg yolks, sour cream and flour.
- Fold in egg whites.
- Layer half the squash, egg mixture and cheese in 12 x 7 1/2 x 2-inch baking dish.
- Sprinkle bacon over.
- Repeat layers. Combine crumbs and butter or margarine.
- Sprinkle over the top. Arrange reserved squash on top.
- Bake in 350° oven for 20 to 25 minutes.
- Garnish with bacon curls and parsley sprig, if desired. Makes 8 to 10 servings.
