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