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

Wash squash thoroughly; trim off ends. Place in boiling 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 yellow mixture. Layer half of squash; egg mixture and cheese. Combine bread crumbs and sprinkle over top. Bake at 350 degrees for 20 minutes. Yield 8 to 10 servings.