Lady Bird Johnson's Shrimp Squash Casserole

• sliced yellow squash3 cups
• raw peeled shrimp↗3⁄4 cup
• butter↗2 tablespoons
• flour↗2 tablespoons
• salt↗1⁄2 teaspoon
• pepper↗1⁄8 teaspoon
• chicken broth↗1 cup
• whipping cream↗1⁄2 cup
• finely minced onion1 tablespoon
• coarse breadcrumbs↗1⁄2 cup
• grated parmesan cheese1⁄4 cup
• melted butter1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   The squash should be cut into 1/4" thick slices.

3. 3

   Thoroughly rinse shrimp under cold water and drain.

4. 4

   Heat 2 tablespoons of butter in a saucepan. Blend in flour, salt and pepper and cook until it bubbles.

5. 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. 6

   Blend in the cream and the minced onions, then mix in raw shrimp. Cover and set aside.

7. 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. 8

   Cover tightly and bake at 400 degrees for 30 minutes.

9. 9

   Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.

10. 10

    After the squash has cooked for 30 minutes, top with the breadcrumb mixture.

11. 11

    Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.