Cheesy Zucchini Casserole
|Shredded sharp cheddar cheese||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Chopped chives||1 Tablespoon|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||1 Tablespoon|
Cook squash in a small amount of boiling salted water 5 minutes or until tender; drain well.
Place in a lightly greased 1-quart casserole; set aside.
Combine next 6 ingredients in a small saucepan.
Cook over low heat, stirring constantly, until cheese melts.
Remove from heat.
Stir about one-fourth of hot mixture into egg yolk; add to remaining hot mixture, stirring constantly.
Stir in bacon and chives.
Pour over squash.
Combine breadcrumbs and 1 table spoon butter; mix well, and sprinkle over top of casserole.
Bake at 350Â° for 25 to 30 minutes.