Best 2 Shrimp And Squash Casserole Recipes

Shrimp and squash casserole is a delectable and versatile dish that combines the succulent flavors of shrimp with the tender sweetness of squash, resulting in a savory and satisfying meal. This casserole can be tailored to suit various dietary preferences, making it an inclusive option for gatherings with friends and family. Whether you prefer a creamy, cheesy casserole or a lighter, healthier version, there's a recipe out there to tantalize your taste buds. In this article, we'll explore some of the best shrimp and squash casserole recipes, providing you with a range of cooking methods and ingredient combinations to suit your culinary desires.

Here are our top 2 tried and tested recipes!

YELLOW SQUASH AND SHRIMP CASSEROLE

Yellow Squash and Shrimp Casserole image

Make and share this Yellow Squash and Shrimp Casserole recipe from Food.com.

Provided by Margie Brock

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

5 lbs yellow squash
1 lb shrimp
2 onions, small dice
garlic powder
1 (8 ounce) container low-fat sour cream
1 (8 ounce) can sliced water chestnuts
1 (7 1/2 ounce) package pepperidge farms breadcrumbs
1/4 cup margarine
salt and pepper
1/4 cup margarine, melted

Steps:

Cut up squash and cook in water until tender with salt and pepper to your taste.
Clean and peel shrimp.
Sauté in butter with garlic and onions.
When done add squash, sour cream and water chestnuts.
Prepare baking dish with 2/3 bread crumbs and melted butter (mix together well).
Pour squash mixture into baking dish and top with remaining bread crumbs.
Bake at 350°F for 45 minutes.

SHRIMP AND SQUASH CASSEROLE RECIPE

Shrimp and Squash Casserole Recipe image

Provided by JimMac

Number Of Ingredients 12

Ingredients

1-1/2 pounds yellow squash (equals 3 cups squash)
3/4 cup raw shrimp, shells removed and deveined
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup chicken broth
1/2 cup whipping cream
1 tablespoon minced onion
1/2 cup coarse bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon butter, melted (to combine with crumbs and cheese)

Steps:

Wash and dry squash. Cut crosswise into 1/4-inch slices. Thoroughly rinse shrimp under cold water. Drain. Heat the two tablespoons butter in a saucepan. Blend in flour, salt, and pepper. Cook until it bubbles. Remove from heat and gradually add chicken broth, stirring constantly. Bring to boil for 1 or 2 minutes. Blend in whipping cream and minced onion. Mix in the raw shrimp. Place a layer of squash in the bottom of a 1-1/2 quart casserole and spoon half of the shrimp sauce over the squash. Repeat layers with remaining squash and shrimp sauce. Cover tightly and set in a 400°F oven for 30 minutes. Meanwhile, toss crumbs and Parmesan cheese with melted butter. After 30 minutes, remove casserole from oven and reduce heat to 350°F. Remove cover and top with the crumb mixture. Return to the oven for 15 minutes, or until crumbs are golden brown.

Tips:

Prep Ahead: You can chop the vegetables and cook the shrimp a day ahead to save time on busy weeknights.
Use Frozen Vegetables: Frozen vegetables are just as nutritious as fresh ones and can be used in this casserole for convenience.
Add Some Heat: If you like a little spice, add a pinch of cayenne pepper or red pepper flakes to the casserole.
Make it a Main Dish: Serve the casserole with a side of rice or quinoa to make it a complete meal.
Leftovers: Leftover shrimp and squash casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Conclusion:

This shrimp and squash casserole is a delicious and easy-to-make dish that is perfect for busy weeknights. It's packed with flavor and nutrition, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this casserole a try!