Shrimp and Squash Casserole

Serves: 6
Total Calories: 383


1 cup butter
1 cup diced Andouille sausage
1 1/2 cups chopped celery
1 1/2 cups chopped onions
1 cup chopped bell pepper
6 garlic cloves, minced
4 cups sliced yellow squash (zucchini or eggplant may be substituted)
1 1/2 pounds shrimp, boiled and peeled
4 tomatoes, each cut into 8 wedges
salt and pepper to taste
Italian bread crumbs


Melt butter in a large skillet, and add sausage, celery, onions, bell pepper, and garlic; sauté for 20 minutes. Add squash and sauté for another 15 minutes. Add shrimp and tomatoes and sauté for an additional 5 minutes. Add salt and pepper to taste. Place mixture into a large casserole dish. Sprinkle with bread crumbs, and bake at 400° until crumbs are golden brown.

Nutritional Facts:

Serves: 6
Total Calories: 383
Calories from Fat: 271

This Shrimp and Squash Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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