Golden Souffled Squash Bake

Submitted by Janet Knowles

"Another tried and true recipe from the 1977 "Introducing Cottage Cheese" from Borden. Not too spicy."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 6-8

ingredients

• 2 lbs crookneck yellow squash
• 2 eggs, separated
• 1 cup cottage cheese
• 2 tablespoons flour
• 1 1⁄2 teaspoons salt
• 4 ounces shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled

directions

1. Preheat oven to 350.
2. In a covered saucepan, cook the squash in a small amount of salted water until tender (about 5 minutes); drain.
3. In a medium bowl, combine egg yolks, cottage cheese, flour and salt.
4. Beat the egg whites until stiff but not dry.
5. Fold into the cottage cheese mixture.
6. In a greased 11x7 inch baking dish, layer half the squash, half the egg mixture, half the cheddar cheese and half the crumbled bacon.
7. Repeat the layering.
8. Bake 20-25 minutes.
9. Refrigerate leftovers.