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

Cook bacon in a large skillet until crisp; drain on paper towels, crumble and set aside, reserving drippings. Saute squash and onion in drippings, 8 to 10 minutes. Combine egg and sour cream, add to squash mixture. Stir in half 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 until bubbly. Yield: 6 servings.