Golden Souffled Squash Bake

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

• Ready In: 1 hr
• 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.