A Taste of Sunshine: My Go-To Yellow Squash Casserole with Shrimp

There’s something about the way summer vegetables, particularly the humble yellow squash, transform when baked into a creamy, comforting casserole. I remember my grandmother making a version of this dish on sweltering August afternoons, the aroma of melting cheese and savory goodness filling her small kitchen. It was a dish that spoke of abundance and simple pleasures, and for me, it instantly transports me back to those carefree days. Adding plump, perfectly cooked shrimp elevates it from a side dish to a star, a true celebration of the season’s bounty.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: 1 Casserole
• Dietary Type: Contains Dairy, Seafood

Ingredients

• 2 lbs yellow squash, sliced
• 1 large white onion, sliced
• 4 tablespoons unsalted butter
• 1/2 lb Velveeta cheese, cubed
• 1/2 cup milk
• 1 cup small cooked shrimp
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 cup Ritz cracker crumbs (from approximately one sleeve of crackers, crushed)
• Tabasco sauce, to taste

Equipment Needed

• Large pot or Dutch oven
• Microwave-safe bowl
• Measuring cups and spoons
• Baking dish (approximately 8×8 or similar size)
• Oven

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This initial step ensures that your casserole bakes evenly from the moment it enters the oven.
2. Prepare the Squash and Onion Base: In a large pot or Dutch oven, combine the sliced yellow squash and the sliced white onion. Add 1/4 cup of water to the pot. Cover the pot and cook over medium-high heat. Stir frequently to prevent sticking. Continue cooking until the squash is no longer white and hard in the center. This process typically takes about 10 minutes, but can vary depending on the thickness of your squash slices. The goal is to soften the vegetables without making them mushy.
3. Drain the Vegetables: Once the squash has reached the desired tenderness, drain it very well. Excess moisture can make the casserole watery, so it’s crucial to remove as much liquid as possible. You can do this by pouring the contents of the pot into a colander set over a sink.
4. Create the Creamy Cheese Sauce: While the squash is cooking, you can prepare the decadent cheese sauce. In a microwave-safe bowl, combine the unsalted butter, the cubed Velveeta cheese, and the milk. Cover the bowl loosely with waxed paper. Microwave on high power, stopping to stir the mixture every 30 seconds or so. Continue this process until the butter and Velveeta cheese are completely melted and the mixture is smooth and well-combined.
5. Combine the Filling: Once the butter and Velveeta are melted and the cheese sauce is ready, remove the bowl from the microwave. In a separate large bowl, combine the well-drained squash and onion mixture, the creamy cheese sauce, the small cooked shrimp, the salt, the pepper, and the garlic powder. Gently mix these ingredients together until everything is evenly distributed.
6. Add the Cracker Crumbs and Seasoning: Now, fold in the Ritz cracker crumbs into the squash and shrimp mixture. Add Tabasco sauce to taste. Start with a few dashes and adjust until you achieve your desired level of heat and flavor. The Ritz cracker crumbs will not only add a delightful texture but also absorb some of the moisture, contributing to the casserole’s structure.
7. Optional Topping: If you desire an extra layer of crunch, you can top the casserole with additional breadcrumbs or cracker crumbs before baking. This is purely a textural preference.
8. Bake the Casserole: Pour the prepared mixture into your greased baking dish. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 minutes. The casserole should be heated through and lightly golden brown on top.

Expert Tips & Tricks

• Don’t Overcook the Squash: While you want the squash tender, avoid cooking it to a mush. Overcooked squash will release too much liquid, potentially making your casserole watery. A slight firmness in the center is ideal.
• Drain Thoroughly: I can’t stress this enough – thorough draining of the squash and onion mixture is paramount. Gently press down on the colander contents with a spoon if needed to expel any lingering moisture.
• The Magic of Velveeta: While some might shy away from processed cheese, Velveeta is a secret weapon in many casseroles. Its superior melting properties create an incredibly smooth and creamy texture that is difficult to replicate with other cheeses.
• Shrimp Preparation: Ensure your shrimp are cooked and peeled before adding them. Small to medium-sized shrimp work best as they distribute evenly throughout the casserole.
• Cracker Crumbs: For perfectly uniform cracker crumbs, you can place the Ritz crackers in a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
• Taste and Adjust: Before baking, always taste your filling (if you’re comfortable doing so with cooked ingredients) and adjust seasonings. This is your last chance to fine-tune the salt, pepper, and Tabasco.

Serving & Storage Suggestions

This Yellow Squash Casserole with Shrimp is best served hot, straight from the oven, allowing the creamy cheese sauce to be at its most luxurious. It makes an excellent side dish for grilled chicken, fish, or steak. For a lighter meal, it can certainly stand on its own as a satisfying main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or bake a larger portion at 325°F (160°C) until heated through. Avoid overheating, which can dry out the casserole. This dish is not ideal for freezing as the texture of the squash and cheese sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350	18%
Total Fat	24g	31%
Saturated Fat	12g	60%
Cholesterol	50mg	17%
Sodium	700mg	30%
Total Carbohydrate	10g	4%
Dietary Fiber	1g	4%
Sugars	5g	11%
Protein	10g	20%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a Lighter Option: While Velveeta provides its signature creaminess, you could experiment with a combination of shredded sharp cheddar and Monterey Jack cheese, though you may need to adjust the milk quantity slightly for desired consistency.
• Spice it Up: If you enjoy a bit more heat, consider adding a pinch of cayenne pepper or a small diced jalapeño pepper to the squash and onion mixture as it cooks.
• Herbaceous Notes: Fresh chopped chives or parsley stirred into the filling just before baking can add a lovely fresh counterpoint to the richness.
• Gluten-Free Adaptation: For a gluten-free version, simply omit the Ritz cracker crumbs and use a gluten-free breadcrumb substitute or an extra sprinkle of seasoned cornmeal for a slightly different texture.

FAQs

Q: Can I use frozen yellow squash instead of fresh?
A: Yes, you can use frozen yellow squash, but be sure to thaw it completely and drain it thoroughly to remove excess moisture before adding it to the casserole.

Q: What if I don’t have Velveeta cheese?
A: While Velveeta is ideal for its meltability, you can substitute with a combination of shredded cheddar and Monterey Jack cheeses, adding a bit more milk if needed for creaminess.

Q: Can I make this casserole ahead of time?
A: You can prepare the casserole up to the point of baking and refrigerate it for up to 24 hours. You may need to add a few extra minutes to the baking time if baking from chilled.

Q: My casserole looks a little watery, what went wrong?
A: This is usually due to not draining the squash and onion mixture sufficiently. Ensure you press out as much liquid as possible after cooking the vegetables.

Q: Can I add other vegetables to this casserole?
A: Certainly! Diced bell peppers or finely chopped broccoli florets could be added to the squash and onion mixture for extra color and nutrition.

Final Thoughts

This Yellow Squash Casserole with Shrimp is more than just a recipe; it’s a comforting embrace, a sunny disposition in a dish. It’s the kind of meal that brings people together, fostering conversation and warm memories around the dinner table. I encourage you to try this delightful creation, to let its creamy goodness and subtle hint of spice brighten your day. Serve it alongside a crisp green salad and a chilled glass of Sauvignon Blanc for a truly delightful culinary experience. I’m eager to hear about your own kitchen adventures with this sunshine-filled casserole!