First of all, this dish isn’t really that pretty.
But it tastes good!
I’ve been super busy this week with a new job and this was the perfect thing to make over the long weekend and have to take in for lunches. It’s fairly easy to make, but it does make quite a bit (I used a 9×13 pan). If it’s just you, or just you and picky eaters, I’d cut this in half.
Shrimp, ground beef & summer squash casserole
slightly adapted from Mark’s Daily Apple
serves about 6.
4-5 pounds yellow crookneck squash (or zucchini), sliced (about 3 medium sized squash)
1 onion, finely chopped
3/4 pound ground beef
1 pound raw shrimp (peeled/deveined/tails off), chopped into bite-sized pieces
Butter, if needed for sautéing
Optional seasonings: salt, pepper, Cajun seasoning or hot sauce, Mozzarella cheese
Preheat over to 350 degrees Fahrenheit.
Cook the ground beef in large pot or saute pan. When fat begins to render, add the onion. Sauté until beef is crumbled and cooked and onion is soft.
Add the sliced squash (it may be easiest to add it in several batches) and stir to coat with meat and rendered fat. Turn the heat to high. The squash is done once it is slightly browned and there is no liquid sitting in the pot. By this time, the squash will have reduced by about half. (Be sure to cook this long enough – otherwise the squash will continue to release moisture in the oven and, trust me, it’s not pretty.) Season with your choice of seasonings.
Remove the pot from the stove and let it cool slightly.
Beat the eggs in a small bowl and pour over the squash mixture.
Add the raw shrimp and 1-2 handfuls of shredded mozzarella cheese (optional).
Stir to combine all ingredients then pour into a casserole dish. Bake until hot and bubbly, about 30 minutes.