2 lb. summer squash or zucchini
1 c. dairy sour cream
2 beaten egg yolks
2 tbsp. all purpose flour
2 stiffly beaten egg whites
1 1/2 c. shredded Cheddar cheese
4 slices bacon, crisp cooked, drained and crumbled
1/3 c.fine dry bread crumbs
1 tbsp. butter, melted

Scrub squash, cut off ends. Do not peel. Slice to make 6 cups. Cook, covered, in a small amount of salted water until tender, 15 to 20 minutes. Drain well. Mix sour cream, egg yolks and flour; fold in egg whites. In a 12 x 7 1/2 inch baking dish, layer half the squash, half the egg mixture and half the cheese. Sprinkle bacon atop. Repeat layers of squash, egg and cheese. Combine crumbs and butter; sprinkle atop. Bake, uncovered at 350 degrees for 20 to 25 minutes. Serves 8 to 10.