Tuesday, October 9, 2018

Squash Casserole with Shrimp and Corn

A simple and easy side dish casserole made with diced yellow squash, bacon, small shrimp and corn.
A simple and easy side dish casserole made with diced yellow squash, bacon, small shrimp and corn.

Squash Casserole with Shrimp and Corn

Yeah, yeah, I know... everybody is all about pumpkins, soups, stews and fall dishes right now, but I'm still working on end of summer amid these nearly 100 degree days we're still having along the Mississippi Gulf Coast. That hasn't stopped me from making fall favorites like chicken and dumplings, shortcut shrimp etouffee and Cajun-style chicken and andouille gumbo, because I've fixed all of those the last couple of weeks!

This recipe involves the use of yellow straightneck or crookneck squash, a veggie once relegated strictly to the summer months, but now available slap dab in the middle of winter these days. I admit, it's nice but I can't quite get used to that, although you still can't beat the flavor of one that's plucked right out of your backyard.

I started with my base squash casserole, but wanted to add some corn and shrimp, so I played around with it a bit. Instead of cream soup, which frankly to me adds quite a lot of flavor, I went with mayo and sour cream. Instead of slicing the squash, I cubed it.

Squash is also kinda neutral in taste, so it really needs a bump in flavor. For me that means the addition of bacon and the drippings, sweet onion and garlic, sharp Cheddar cheese, using full fat mayo and sour cream, a little cayenne, and Parmesan cheese with the topping. If you sub in Cajun seasoning for the cayenne, just reduce the added salt. You can vary ingredients of course, with the understanding that any variation in those listed ingredients - such as lighter versions of mayo and sour cream - will affect flavor.

As always, be sure to taste before adding the egg, as that will indicate how the seasoning on your finished dish will taste. Using a crumbled stuffing mix is my favorite addition and really boosts the flavor, though I didn't have any at the time of making this so I just went with fresh bread crumbs, which takes about two seconds with the Vitamix.

As always, scroll past the step by step pictures to find full recipe text and instructions, along with a printable for your convenience. Here's how to make it.

Dig in!

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Recipe: Squash Casserole with Shrimp and Corn

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 1 hour 30 min

Total time: 1 hour 40 min
Yield: About 4 to 6 servings

  • 4 slices bacon
  • 1/2 pound (51/70 count) peeled shrimp
  • 1 cup chopped Vidalia or other sweet onion
  • 1-1/2 pounds (about 4 large) yellow squash, washed and cubed
  • 2 teaspoons minced garlic
  • 1-1/2 cups corn kernels
  • 1 heaping cup shredded sharp Cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon granulated sugar
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon cayenne or freshly cracked black pepper, or to taste, optional
  • 1 cup crumbled stuffing mix, crushed crackers, panko or bread crumbs
  • 1 large egg, beaten
  • 1/4 cup shredded Parmesan
  • 1 tablespoon butter, melted

Cook bacon to crisp in large skillet, remove and drain on paper towels; set aside, reserving drippings. Once cool, crumble. Drain off all but 2 tablespoons of drippings. Preheat oven to 350 degrees F. Butter a 2 quart baking dish; set aside.

Heat reserved drippings over medium high heat, add shrimp and sear quickly on both sides without fully cooking; use a slotted spoon to remove and set aside. Add onion and cook until tender, about 5 minutes. Add squash and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook another minute. Remove from heat.

Remove from heat and stir in corn, cheese, mayonnaise, sour cream, sugar, salt, cayenne or black pepper and 1/2 cup of the stuffing mix or crumbs. Taste and adjust seasonings. Stir in egg and shrimp. Set aside a pinch of the bacon for garnish and add remaining crumbled bacon. Spread in prepared pan. Mix remaining stuffing mix or crumbs with the Parmesan and tablespoon melted butter and sprinkle evenly on top. Bake uncovered at 350 degrees F for about 35-40 minutes or until bubbly around the edges and heated through. Garnish with reserved bacon.

Easy, No-Shuck, Microwave Corn on the Cob: Place 2 large unshucked ears of corn in microwave and cook on high for 8 minutes. Use oven mitts to remove and immediately cut off root end, shaking cob out of husks. Set aside to cool. Once cooled, cut kernels off cob and using dull side of knife, scrape cob to extract milk; add to kernels and add to casserole as above.

Cook's Notes: May substitute butter for bacon drippings. Both squash and corn can be a little bland if you skimp on the seasoning, so be sure to taste and adjust the seasonings before you add eggs and put it in oven. If you don't have a microwave, boil, grill or use your favorite method to cook the corn, or substitute frozen, thawed or canned and drained corn. Half and half zucchini and summer squash may be substituted.

Tex-Mex Squash Casserole: Add in 1 (4 ounce) can of well drained chopped green chilies, 1/4 cup chopped, pickled jalapeno and 1 envelope taco seasoning, reducing added salt.

Pimento Cheese Squash Casserole: Add in 1 (2 ounce) jar of chopped pimentos or roasted red pepper, well drained, with the cheese.


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Posted by on October 9, 2018

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