Squash Casserole


1 onion
1 bell pepper
1 stick of butter
1 pkg. Tasso
7-9 squash (smaller squash so you do not have the big seeds)
1 lb. shrimp
15 oz breadcrumbs
1/2 pint whipping cream
8 oz bag Velveeta crumbles

Saute onion and bellpepper in stick of butter. After it has sauted somewhat then add your package of Tasso and let cook for about 15 to 20 minutes.  Then add squash and cover to let cook down, about 20 minutes, then remove cover and let some of the juices cook out.  Add your shrimp and let them turn pink, for only about 10 minutes.  After that add about 3/4 of the breadcrumbs and 1/2 pint of whipping cream, and 1/2 of the bag of Velveeta crumbles.  Mix together and pour in baking dish, then top with remaining breadcrumbs and rest of the Velveeta crumbles, and bake for 20 minutes at 350.

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