4 slices bacon
4 lg. yellow squash, sliced
2 green onions, sliced
1 egg, beaten
1/2 c. sour cream
1/2 c. (2 oz.) shredded Swiss cheese
3/4 c. (3 oz.) shredded cheddar cheese

Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserve drippings. Saute squash and onion in drippings 8 to 10 minutes. Combine egg and sour cream; ad to squash mixture. Stir in 1/2 the bacon. Spoon half the squash mixture into a greased shallow 2 quart casserole. Sprinkle Swiss cheese over top; spoon remaining squash mixture over cheese, sprinkle cheddar cheese over surface; top with remaining bacon. Bake at 350 degrees for 20 minutes or bubbly. Serves 6.