Best Yellow Squash And Shrimp Casserole Recipes

Yellow Squash Casserole With Shrimp image

Provided by xtine

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs yellow squash, sliced
1 large white onion, sliced
4 tablespoons unsalted butter
1/2 lb Velveeta cheese, cubed
1/2 cup milk
1 cup small cooked shrimp
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup Ritz cracker crumbs
Tabasco sauce

Steps:

Preheat oven to 350 degrees.
Place squash and onion in a large pot. Add 1/4 cup of water. Cover and cook over medium-high heat, stirring often, until the squash is no longer white and hard in the center - this usually takes about 10 minutes, but could take longer if your squash slices are very thick. Drain the squash well.
While squash is cooking, put butter, Velveeta and milk in a microwave safe bowl. Cover bowl loosely with waxed paper and microwave on high, stopping to stir mixture every 30 seconds or so.
When butter and velveeta are melted, remove bowl from microwave.
Mix together well-drained squash, cheese mixture, shrimp, salt, pepper, garlic powder, and Ritz cracker crumbs, and add Tabasco to taste.
You may top with breadcrumbs or additional cracker crumbs if you like.
Bake at 350 degrees for 30 minutes.

Yellow Squash and Shrimp Casserole image

Provided by Margie Brock

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

5 lbs yellow squash
1 lb shrimp
2 onions, small dice
garlic powder
1 (8 ounce) container low-fat sour cream
1 (8 ounce) can sliced water chestnuts
1 (7 1/2 ounce) package pepperidge farms breadcrumbs
1/4 cup margarine
salt and pepper
1/4 cup margarine, melted

Steps:

Cut up squash and cook in water until tender with salt and pepper to your taste.
Clean and peel shrimp.
Sauté in butter with garlic and onions.
When done add squash, sour cream and water chestnuts.
Prepare baking dish with 2/3 bread crumbs and melted butter (mix together well).
Pour squash mixture into baking dish and top with remaining bread crumbs.
Bake at 350°F for 45 minutes.

Lady Bird Johnson's Shrimp Squash Casserole image

Provided by xtine

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 cups sliced yellow squash
3/4 cup raw peeled shrimp
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup whipping cream
1 tablespoon finely minced onion
1/2 cup coarse breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon melted butter

Steps:

Preheat oven to 400 degrees.
The squash should be cut into 1/4" thick slices.
Thoroughly rinse shrimp under cold water and drain.
Heat 2 tablespoons of butter in a saucepan. Blend in flour, salt and pepper and cook until it bubbles.
Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly. Bring to a boil and then simmer for 2 minutes.
Blend in the cream and the minced onions, then mix in raw shrimp. Cover and set aside.
Layer half the squash in a greased 1 1/2 quart casserole dish. Spoon half the shrimp sauce over the squash. Repeat with remaining squash and shrimp sauce.
Cover tightly and bake at 400 degrees for 30 minutes.
Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.