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Imperial Squash


  • 2-1/2 lbs. yellow squash
  • 1 large onion
  • 4 Tablespoons butter
  • 1 cup whipping cream
  • 1/2 lb. American cheese, cubed
  • 2 Tablespoons cornstarch
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 (4-1/2 oz.) cans shrimp
  • 20 Ritz crackers, crushed


Preheat oven to 350°. Wash and cut up squash and onion.

Boil together in salted water until tender. Drain well and set aside.

In a saucepan, combine butter and cream. Stir constantly over low heat.

Add cheese, cornstarch, salt and pepper and allow sauce to thicken.

Place squash and onions in a two-quart casserole.

Blend in drained shrimp and cheese sauce and sprinkle with cracker crumbs.

Bake un­covered for 20-30 minutes.

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