Lady Bird Johnson's Shrimp Squash Casserole

Recipe by xtine
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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