1 1/2 lbs. yellow squash (3 c.)
3/4 c. raw shrimp
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. black pepper
1 c. chicken broth (use bouillon cubes)
1/2 c. whipping cream or sm. can chilled milk
1 tbsp. instant minced onion
1/2 c. coarse bread crumbs
1/4 c. grated Parmesan cheese
1 tbsp. butter

Wash and dry squash. Cut crosswise into 1/4 inch slices. Thoroughly rinse shrimp under cold water. Drain. Heat 2 tablespoons butter in sauce pan. Blend in flour, salt, and pepper. Cook until it bubbles. Remove from heat and add chicken broth, gradually, stirring constantly. Bring to boil for 1 or 2 minutes. Blend in cream and minced onions. Mix in raw shrimp. Put in layer of squash in bottom of a 1 1/2 quart casserole and spoon half of the shrimp sauce over squash. Repeat layer with remaining squash and shrimp sauce. Cover tightly and bake in 400 degree oven for 30 minutes. Meanwhile, toss crumbs and Parmesan cheese with melted butter. After 30 minutes, remove casserole from oven and reduce heat to 350 degrees. Remove cover and top with bread crumbs. Return to oven 15 minutes or until crumbs are golden brown.