Cheddar Squash Bake

Oh my goodness, the summer squash are abundant and in looking through my recipes I was delighted to find an old favorite (that I have not prepared in several years).

As you can see in the above picture the squash is baked in a 9 x 13 pan so you could have this not only for a family dinner but for guests as well!

The combination of summer squash, cheddar cheese and bacon is reason enough for me to make this casserole! Oh and the sour cream doesn't hurt a thing!!!

We don't have a garden but all we have to do is visit one of several local Farmer's Market's.

Cheddar Squash Bake

2 pounds summer squash
1 cup sour cream
2 beaten egg yolks
2 beaten egg whites
2 tablespoons flour
1 1/2 cups shredded Cheddar cheese
5 slices bacon, cooked, drained, & crumbled
1/3 cup dry bread crumbs
1 tablespoon butter

Scrub squash, cut off ends but don't peel. Slice to make 6 cups. Cook, covered, in a small amount of butter until tender. Drain well and sprinkle with salt. If desired, save a few slices for garnish.

Mix sour cream, egg yolks and flour together, set aside while beating egg whites to stiff peaks. Fold the egg whites into the sour cream mixture.

In a 9 x 13 pan (or you can use a 12 x 7), layer half the squash, then half the egg mixture, and then half the cheese, and finally half the bacon. Repeat this process of layering one more time.

Combine the bread crumbs and butter and sprinkle on top of of casserole. To this mixture I add freshly ground pepper and sea salt to taste.

Bake uncovered for 20-25 minutes at 350 degrees.

You can, as mentioned earlier, garnish with sliced squash or a combination of crispy bacon, and chopped parsley.

This is a taste treat!!!