Yellow Squash Casserole with Shrimp
Dive into a deliciously comforting Yellow Squash Casserole with Shrimp, a perfect blend of garden-fresh flavors and coastal inspiration. This creamy, cheese-filled dish features tender rounds of yellow squash layered with succulent shrimp, all smothered in a luscious homemade cheddar and parmesan sauce. A golden breadcrumb topping adds the perfect crunch to each bite, while hints of garlic and onion elevate the flavor profile. With a bake time of just 25 minutes, this casserole is an effortless yet impressive option for weeknight dinners or casual gatherings. Serve it warm with a sprinkle of fresh parsley for a dish that's both hearty and elegant. Keywords: yellow squash casserole, shrimp casserole, cheesy squash bake, seafood casserole recipe, easy casserole dinner.
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Recipe Information
Ingredients
- 4 medium yellow squash
- 1 pound shrimp (peeled and deveined)
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1.5 cups cheddar cheese (shredded)
- 0.5 cup parmesan cheese (grated)
- 0.75 cup breadcrumbs
- 2 tablespoons parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the yellow squash and slice them into 1/4-inch thick rounds.
Bring a large pot of water to boil and blanch the squash rounds for 3 minutes. Drain and set aside.
Dice the onion and mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
Add the shrimp to the skillet, season with half the salt and black pepper, and cook until they turn pink and opaque, about 4 minutes. Remove shrimp from heat and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens.
Stir in 1 cup of shredded cheddar cheese and the parmesan cheese until melted and combined. Remove the skillet from the heat.
In a 9x13-inch baking dish, layer half the squash rounds, then half the shrimp, and pour half the cheese sauce over the top. Repeat with the remaining squash, shrimp, and cheese sauce.
Sprinkle the breadcrumbs evenly over the top of the casserole, followed by the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Serve warm and enjoy your Yellow Squash Casserole with Shrimp!
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1249 mg | 416% | |
| Sodium | 7643 mg | 332% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 48.0 g | ||
| Protein | 228.2 g | 456% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 3263 mg | 251% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3956 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
