Best Yellow Squash Casserole With Shrimp Recipes

YELLOW SQUASH AND SHRIMP CASSEROLE

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

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.

SHRIMP AND SQUASH CASSEROLE RECIPE

Steps:

• Wash and dry squash. Cut crosswise into 1/4-inch slices. Thoroughly rinse shrimp under cold water. Drain. Heat the two tablespoons butter in a saucepan. Blend in flour, salt, and pepper. Cook until it bubbles. Remove from heat and gradually add chicken broth, stirring constantly. Bring to boil for 1 or 2 minutes. Blend in whipping cream and minced onion. Mix in the raw shrimp. Place a layer of squash in the bottom of a 1-1/2 quart casserole and spoon half of the shrimp sauce over the squash. Repeat layers with remaining squash and shrimp sauce. Cover tightly and set in a 400°F oven for 30 minutes. Meanwhile, toss crumbs and Parmesan cheese with melted butter. After 30 minutes, remove casserole from oven and reduce heat to 350°F. Remove cover and top with the crumb mixture. Return to the oven for 15 minutes, or until crumbs are golden brown.