Total Time
1hr
Prep 30 mins
Cook 30 mins

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

Ingredients Nutrition

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.

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