Lady Bird Johnson's Shrimp Squash Casserole

"This recipe is from the LBJ library archives. A rich squash casserole with shrimp and Parmesan cheese. The original recipe calls for margarine, but I use butter. If you want to make the "original" recipe, feel free to sub in margarine for the butter."
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Ready In:




  • 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.

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  1. Delicious! When I made this, I built the casserole like a lasagna, putting down a layer of squash, then sauce, then some shredded Parmesan Cheese. This really makes squash disappear FAST!


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