Imperial Squash
Ingredients
- 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
Directions
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.
