Sydney's Squash recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

3 pounds yellow squash, chopped
1 onion, chopped
4 tablespoons butter
1 cup heavy whipping cream
8 ounces American cheese, cubed
1 tablespoon cornstarch
½ teaspoon salt
½ pound small shrimp, peeled and deveined
20 buttery round crackers, crushed

Nutrition Info

301.5 calories
carbohydrate: 12.6 g
cholesterol: 100.6 mg
fat: 23.2 g
fiber: 2.9 g
protein: 12 g
saturatedFat: 13.4 g
servingSize: -
sodium: 596.7 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large pot of salted water, boil squash and onions until tender.

  3. In a saucepan, combine butter or margarine and cream, stir constantly over a low heat. Mix in cheese, cornstarch, salt and pepper. Stir until sauce thickens.

  4. Place squash and onions in a 2-quart baking dish. Mix in shrimp and cheese sauce. Sprinkle casserole with cracker crumbs.

  5. Bake uncovered for 20 to 30 minutes or until hot.

Recipe Yield

10 servings

Recipe Note

This recipe takes some prep time but it is worth it. Delicious!!

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