2 lbs. yellow squash
1/4 tsp. salt
2 eggs, separated
1 (8 oz.) cartons our cream
2 tbsp. flour
1 1/2 c. (6 oz.) shredded cheddar cheese
4 slices bacon, cooked & crumbled
1/2 c. dry bread crumbs
1 tbsp. butter, melted

Wash squash thoroughly; trim off ends. Place in boiling salted water to cover. Cook 15 minutes or until crisp tender. Drain and cool slightly. Thinly slice squash; sprinkle with salt.

Beat egg yolks until thick and lemon colored; stir in sour cream and flour. Beat egg whites until stiff peaks form; fold into yolk mixture.

Layer half of the squash, egg mixture and cheese in a 12"x8"x2" lightly greased baking dish. Sprinkle with all the bacon. Layer remaining squash, egg mixture and cheese. Combine bread crumbs and butter; sprinkle over top. Bake at 350 degrees for 20 to 25 minutes.