Summer Squash Casserole

6 cups squash (sliced thin)

4 eggs, beaten

2 cup cheese

6 T. chopped onion

2 cup cracker crumbs

Mix all ingredients together and spread into greased 9x13 pan. Bake at 350 degrees for 1 hour.

Garlic Shrimp Pasta

• Garlic Shrimp Pasta
• 1 (12 ounce) package pasta- I used spaghetti
• 2 1/2 tablespoons butter, divided
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 3 teaspoons lemon thyme
• 1 1/2 tablespoons chopped fresh parsley
• 3 cloves garlic, minced
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons salt, divided
• 1/2 teaspoon ground white pepper
• 1 large dash Worcestershire sauce
• 1 large dash hot sauce
• 1 lb. of fresh broccoli florets
• 1 pound jumbo shrimp, peeled and deveined
• 5 cloves garlic, minced
• 
  
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• 
  
• Melt 1 1/2 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook until smooth. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in lemon thyme, parsley, garlic, Parmesan cheese, salt, pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer
• 
  
• Meanwhile, steam broccoli until done.
• 
  
• Melt 1 tablespoon butter in a large skillet. Saute shrimp and garlic until done.
• 
  
• Toss everything together and serve. Enjoy!