Tuesday, July 21, 2020

Lady Bird Johnson's Shrimp and Squash Casserole

With squash coming in daily I decided to try this squash casserole the other day. My mother made a similar  dish to this when I was a  child. My husband loved the taste of this and it is good as it is. I will make some changes next time. I will add more flour and butter for a little thicker sauce as I did find it a little on the thin side. I will slice my squash a little thinner and maybe precook in the microwave a bit as I think they needed to cook a little more. I think next I will add some sliced cheese maybe provolone between the squash layers. And I used corn flake crumbs on top. Next time I will try fried onion rings crumbled on top.  Make sure and cook your sauce for enough time to thicken well. 

Lady Bird Johnson's Shrimp and Squash Casserole

  • 1-1/2 pounds yellow squash (equals 3 cups squash)
  • 3/4 cup raw shrimp, shells removed and deveined
  • 3 tablespoons butter
  • 3 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)
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.

Blessings from The Holler

The Canned Quilter


  1. Just from the first read, I can tell this recipe would be too bland for our tastes. The changes I'd make right off that bat are replacing white or yellow onions with green onions. This recipe begs for a very little bit of diced bell pepper. Yellow squash and bell pepper are a match made in heaven. I'd also use a dash of red pepper flakes in the sauce and finally top with Italian seasoned bread crumbs. (If there was a second go around, I try adding fresh mushrooms that had been slightly sauteed as to not add any more water, which is already problematic in this recipe.) This is interesting enough that I'd give it at least one try. Thanks for sharing.

    1. Good suggestions Kat! I even thought layering some sliced pepper jack between layers. Stay safe my friend..

  2. This looks/sounds very good. So much squash right now! I have frozen some, but otherwise trying to find fresh uses for it.


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