2 lb. yellow squash
1/4 tsp. salt
2 eggs, separated
1 (8 oz.) sour cream
2 tbsp. all-purpose flour
1 (6 oz.) shredded Cheddar cheese
4 bacon slices, cooked & crumbled
1/3 c. dry bread crumbs
1 tbsp. butter, melted

Cook squash 15 minutes until tender, drain. Cool. Thinly slice and sprinkle with salt. Beat egg yolks until thick and lemon color, stir in sour cream and flour.

Beat egg whites until stiff and fold into yolk mixture. Layer 1/2 the squash, egg mixture and cheese into a 12 x 8 inch greased pan. Sprinkle with bacon. Repeat layer topping off with cheese. Combine bread crumbs and butter; sprinkle on top. Bake at 350 degrees for 20 minutes.