#1327 - Squash Casserole

(by Shirley McNevich)

2lbs. yellow squash (washed, peeled if you wish, and sliced into coin shaped pieces)
1/2 tsp. salt
2 eggs yolks (beaten)
2 egg whites (beaten until stiff)
2 TBSP flour
1 cup Breakstone's sour cream
1 1/2 cups shredded cheese (your choice of flavor)
2 to 3 slices buttered bread (cut into bite size pieces)

In a saucepan add sliced squash--cover the squash with water and add salt--bring to a boil, then cook 15 minutes or until tender, then drain. Place drained squash into a greased 2 qt. casserole dish. In a bowl add beaten egg yolks, flour, sour cream, shredded cheese--stir until mixed. Add beaten egg whites to the sour cream mixture--stir just until mixed. Pour the sour cream mixture on top of the squash. Cover the top of the sour cream mixture with the buttered bread pieces. Bake at 350 degrees for 20-30 minutes or until hot.