2 lbs. summer squash
1 c. sour cream
2 beaten egg yolks
2 tbsp. flour
2 stiffly beaten egg whites
1 1/2 c. shredded Cheddar cheese
4 slices cooked bacon
1/3 c. dry bread crumbs
1 tbsp. melted butter

12 lbs. summer squash
6 c. sour cream
12 beaten egg yolks
12 tbsp. flour
12 stiffly beaten egg whites
9 c. shredded Cheddar cheese
24 slices cooked bacon
2 c. dry bread crumbs
6 tbsp. melted butter

I used 6 pounds frozen zucchini and 6 pounds crooked neck squash. Divide between to steam pans. Steam about 10 to 15 minutes.

Drain, reserve a few pieces of squash for garnish. Mix sour cream, egg yolks, flour. Fold in egg whites. In same two pans, layer squash, sour cream mixture, cheese. I used bacon bits (1 1/2 cups).

Repeat layers. Top with bread crumbs and melted butter. Garnish with reserved squash. Bake at 350 degrees for 20 to 25 minutes. Serves 60 servings (8 ounce servings).