09-28-2004, 07:55 PM
INGREDIENTS: [ul] [li]3 pounds yellow squash, chopped [li]1 onion, chopped [li]4 tablespoons butter [li]1 cup heavy whipping cream [li]8 ounces American cheese, cubed [li]1 tablespoon cornstarch [li]1/2 teaspoon salt [li]1/2 pound small shrimp, peeled and deveined [li]20 buttery round crackers, crushed [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C).[/#333333] [li][#333333]In a large pot of salted water, boil squash and onions until tender.[/#333333] [li][#333333]In a saucepan, combine butter or margarine and cream; stir constantly over a low heat. Mix in cheese, cornstarch, salt and pepper. Stir until sauce thickens.[/#333333] [li][#333333]Place squash and onions in a 2-quart baking dish. Mix in shrimp and cheese sauce. Sprinkle casserole with cracker crumbs.[/#333333] [li][#333333]Bake uncovered for 20 to 30 minutes or until hot.[/#333333] [/li][/ol]
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DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C).[/#333333] [li][#333333]In a large pot of salted water, boil squash and onions until tender.[/#333333] [li][#333333]In a saucepan, combine butter or margarine and cream; stir constantly over a low heat. Mix in cheese, cornstarch, salt and pepper. Stir until sauce thickens.[/#333333] [li][#333333]Place squash and onions in a 2-quart baking dish. Mix in shrimp and cheese sauce. Sprinkle casserole with cracker crumbs.[/#333333] [li][#333333]Bake uncovered for 20 to 30 minutes or until hot.[/#333333] [/li][/ol]
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