Yield: 8 servings
Measure | Ingredient |
---|---|
4 slices | Bacon |
2 pounds | Yellow squash, sliced |
1 medium | Onion, chopped |
½ cup | Sour cream |
1½ teaspoon | Dried whole dillweed |
1 teaspoon | Onion salt |
¼ teaspoon | Pepper |
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 minutes or until tender; stir in sour cream and seasonings. Spoon into serving dish; sprinkle with crumbled bacon.
Recipe from Marie H. Webb in 3/92"Southern Living". Typed by Jeff Pruett. Submitted By JEFF PRUETT On 07-08-95