2 lbs. yellow summer squash
1 c. sour cream
2 eggs, separated
2 tbsp. flour
1 1/2 c. Cheddar cheese
4 slices bacon, cooked crisp and crumbled
1/3 c. fine, dry bread crumbs
1 tbsp. melted butter

Slice squash and cook in a small amount of boiling salted water 15-20 minutes or until tender. Drain well. Beat egg whites until stiff. Mix sour cream, egg yolks and flour. Fold in the stiffly beaten egg whites.

In a casserole dish, layer half the squash, half the egg mixture and half the cheese. Repeat layers. Combine crumbs and butter and sprinkle on top. Bake uncovered in a 350 degree oven for 20-25 minutes. Top with additional bacon and parsley, if desired.