6 c. thinly sliced yellow squash
2 slightly beaten egg yolks
1 c. sour cream
2 tbsp. all-purpose flour
2 stiffly beaten egg whites
1 1/2 c. shredded Cheddar cheese
6-8 slices bacon, cooked
1 tbsp. butter

Salt cooked squash. Mix next three ingredients; fold in whites. Layer half the squash, egg mixture and cheese in a casserole dish. Crumble bacon, sprinkle on top. Repeat layers. Dot with butter. Bake at 350 degrees for 25 to 30 minutes until golden brown. Serves 8-10.