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:
1hr
Ingredients:
12
Serves:
6
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ingredients

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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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Reviews

  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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RECIPE SUBMITTED BY

<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho &amp; Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, &amp; grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>
 
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