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Shrimp & Squash Casserole

From the kitchen of Dale Deibler

 Ingredients:

1-1/2 lbs                      Peel and deveined shrimp

2                                    Medium Yellow Squash, sliced in ¼ “ pieces

1-1/2 sticks                 Butter                          

1 Large                         Onion (chopped coarse)

½ cup                           Pecans (chopped fine)

8 oz                               Sour Cream

1-1/2 cups                   Grated Cheese (Cheddar & Monterrey Jack)

Procedure:

Sauté onions in large skillet with butter. Cover the bottom of a medium baking dish with onions. Sauté shrimp until pink in same skillet with butter. Place shrimp on top of onions in baking dish.

Next, boil squash slices in a saucepan for several minutes until tender. Drain water and place squash in skillet with the same butter for 2 minutes. Now place squash on top of shrimp. Sprinkle grated cheese over squash. Coat the ingredients with sour cream, like frosting a cake.

Finally, sprinkle pecans on top of sour cream. Place dish uncovered in pre-heated oven at 375º for 12 minutes. Remove and serve immediately!

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