Ingredients:

  • 4 slices – bacon
  • 2 pounds – sliced yellow squash
  • 2 pounds – sliced yellow squash
  • 1/2 cup – sour cream
  • 1 1/2 teaspoons – dried dillweed
  • 1 teaspoon – onion salt
  • 1/4 teaspoon – pepper

Directions:

  1. Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
  2. Crumble bacon, and set aside.
  3. Saute squash and onion in reserved drippings 6 minutse or until tender; stir in sour cream and
    seasonings.
  4. Spoon into serving dish; sprinkle with crumbled bacon.

Serves:

8 people

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