Skillet squash

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

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