Ingredients for Lady Bird Johnson's Shrimp Squash Casserole
- Yellow Squash
- 1 pound cooked shrimp, peeled and deveined
- Butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Pepper
- Chicken Broth
- Whipping Cream
- Onion
- Breadcrumbs
- 1 cup grated Parmesan cheese
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How to Make Lady Bird Johnson's Shrimp Squash Casserole
- Preheat oven to 350°F (175°C).
- Cook the squash: Peel and dice the butternut squash. Toss with 2 tablespoons of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender.
- Sauté the shrimp: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Set aside.
- Make the cheese sauce: In a medium saucepan, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring occasionally. Reduce heat to low and stir in the Parmesan cheese, salt, pepper, and nutmeg until melted and smooth.
- Combine ingredients: In a large bowl, combine the roasted squash, cooked shrimp, and cheese sauce. Stir gently to combine.
- Assemble and bake: Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the bread crumbs evenly over the top.
- Bake for 30-35 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
9g
Fat
45g
Carbs
3g
