4 slices bacon
4 large yellow squash, sliced
2 green onions, sliced
1 egg, beaten
1/2 c. sour cream
1/2 c. Swiss cheese, shredded
3/4 c. Cheddar cheese, shredded

Cook bacon, drain, crumble and reserve drippings. Sauté squash and onion in bacon drippings for 8 to 10 minutes. Combine egg and sour cream, and add to squash and onions. Stir in half of bacon. Spoon half of squash mixture into shallow greased 2 qt. casserole. Sprinkle Swiss cheese on top. Add other half of squash mixture. Sprinkle Cheddar on top. Sprinkle remaining bacon on top.

Bake at 350°F for 20 minutes or until bubbly.

Makes 6 servings.