Squash Casserole Ala Grandma |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This dish makes everyone a squash lover! The shrimp make it special, and it was a standard at all holiday meals growing up. Ingredients:
8-10 medium yellow (summer) squash |
1 small green pepper, diced |
1 onion, diced |
2-3 ribs celey, diced |
1 clove garlic, minced |
3 tbs canola oil |
1 lb shrimp, as fresh as you can get |
1-2 tsp creole seasoning (tony chachere's) |
1/2 tsp pepper |
salt if needed |
1/2-3/4 cup italian bread crumbs |
Directions:
1. First, boil the squash in a good deal of salted water till tender. Drain, then mash with a potato masher till not quite smooth.
2. Meanwhile, cook the holy trinity -onion, celey, and bell pepper in canola oil over medium heat till celery is nearly tender. Season lightly with salt and pepper.
3. Add the shrimp to the pan and cook just till shrimp are pink. Remove from heat.
4. Combine squash, shrimp mixture, creole seasoning, and bread crumbs. Mixture should not be dry.
5. Transfer to baking dish, dust with more bread crumbs and dot with butter.
6. Bake at 350 till bubbly and top is lightly browned.
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