2 lbs. yellow crock neck squash
1 med. onion, chopped
2 slightly beaten egg yolks
1 c. sour cream
2 tbsp. flour
2 stiffly beaten egg whites
1 1/2 c. shredded cheddar cheese
4 slices bacon, crisp cooked, drained and crumbs (dry)
1/2 c. bread crumbs, dry
1 tbsp. melted butter

Wash squash and cut off ends. Cook whole, covered in boiling water (salted) for 15 minutes or until tender. Drain. Cut into thin slice. Mix together egg yolks, sour cream, flour and onion. Fold in the egg whites. Layer half the squash, egg mixture and cheese on greased casserole, then repeat with other half. Sprinkle bacon over mixture and add bread crumbs and melted butter on top. Bake at 350 degrees for 1/2 hour or until set.