You can use summer squash, zucchini or pattypan (white squash) in this dish.
INGREDIENTS:
2 lbs. yellow squash
1/4 tsp salt
2 eggs, separated
1 (8 oz.) carton sour cream
2 tbsp. all-purpose flour
1 1/2 c Cheddar cheese, shredded
4 slices bacon, cooked & crumbled
1/2 white onion thin slice half moons.
1/2 c fine dry bread crumbs
1 tbsp butter, melted
DIRECTIONS:
Wash squash thoroughly; trim off ends and slice. Cut 1 large white onion in half then cut the half into thin slices. Place in boiling water to cover. Cook 10 minutes or until crisp tender. Drain and cool slightly. Sprinkle with salt and pepper. 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, onion and egg mixture and cheese. Combine bread crumbs and sprinkle over top. Bake at 350 degrees for 20 minutes.
INGREDIENTS:
2 lbs. yellow squash
1/4 tsp salt
2 eggs, separated
1 (8 oz.) carton sour cream
2 tbsp. all-purpose flour
1 1/2 c Cheddar cheese, shredded
4 slices bacon, cooked & crumbled
1/2 white onion thin slice half moons.
1/2 c fine dry bread crumbs
1 tbsp butter, melted
DIRECTIONS:
Wash squash thoroughly; trim off ends and slice. Cut 1 large white onion in half then cut the half into thin slices. Place in boiling water to cover. Cook 10 minutes or until crisp tender. Drain and cool slightly. Sprinkle with salt and pepper. 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, onion and egg mixture and cheese. Combine bread crumbs and sprinkle over top. Bake at 350 degrees for 20 minutes.
