Lady Bird Johnson's Shrimp Squash Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 400 degrees.
• 2 the squash should be cut into 1/4" thick slices.
• 3 thoroughly rinse shrimp under cold water and drain.
• 4 heat 2 tablespoons of butter in a saucepan. blend in flour, salt and pepper and cook until it bubbles.
• 5 remove the saucepan from the heat and add the chicken broth gradually, stirring constantly. bring to a boil and then simmer for 2 minutes.
• 6 blend in the cream and the minced onions, then mix in raw shrimp. cover and set aside.
• 7 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.
• 8 cover tightly and bake at 400 degrees for 30 minutes.
• 9 meanwhile, toss the breadcrumbs and parmesan cheese with the tablespoon of melted butter.
• 10 after the squash has cooked for 30 minutes, top with the breadcrumb mixture.
• 11 reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.