Cheddar squash bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Thinly sliced zucchini |
| 6 | Egg yolks; slightly beaten | |
| 1 | cup | Sour cream |
| 2 | tablespoons | Flour |
| 2 | Egg whites; beaten stiff | |
| 1½ | cup | Shredded Cheddar |
| 6 | slices | Bacon; cooked crisp |
| 1 | tablespoon | Butter |
| ¼ | cup | Fine dry bread crumbs |
Directions
Steam squash until crisp-tender. Sprinkle with a little salt if desired.
Combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of squash in 12 x 7 x 2 inch greased baking dish. Top with half of egg mixture. Sprinkle with cheese and all of bacon. Add second layer of squash , egg mixture, and cheese. Melt butter and stir in bread crumbs. Sprinkle over top of casserole. Bake at 350 degrees F for 20-25 minutes.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .
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