Crimm received the recipe from her great aunt Nonie who died in the 1980s.
“I’ve had (the recipe) a long time,” Crimm said.
Aunt Nonie’s Shrimp/Squash Casserole is not your ordinary casserole.
“People see squash casserole and then they bite into it and it’s quite different,” said Crimm, who is married to Harlon. They have two grown children and five grandchildren.
“Every time I fix the Shrimp/Squash Casserole people ask for the recipe. It seems to be a hit and kind of different,” she said.
Crimm said squash does not have a lot of flavor on its own but picks up the flavors from other ingredients. “(Aunt Nonie’s Shrimp/Squash Casserole) has a real flavor and variety of flavor. It’s just different,” she said.
The dish reminds Crimm of friends and family.
“I got the recipe from my great aunt many years ago so it has the Gulf Coast connection, both with the shrimp and with her. She always brought it to our family reunions, and I often fix it when we are dining with friends. It rose to the top of the list for family favorites,” Crimm said.
Even Crimm’s 11-year-old granddaughter loves the recipe. “(Aunt Nonie’s Shrimp/Squash Casserole) speaks to a lot of different palates,” said Crimm, who retired six years ago from Marietta City Schools.
Crimm recommends serving the dish with steamed asparagus, spinach and kumato, bread and ice tea.
“(Aunt Nonie’s Shrimp/Squash Casserole) just tastes good,” Crimm said.
2 lbs yellow squash
1 large onion (sliced)
1 stick butter
1 pkg Pepperidge Farm Herb Seasoned Stuffing Mix
1 can cream of chicken soup
1 cup sour cream
1 small jar chopped pimento
1 small can water chestnuts (thinly sliced)
1 pound cooked shrimp, peeled
Slice squash and cook with onions in salted water until tender. Drain well. Melt butter and mix with stuffing mix. Line bottom of casserole with half of stuffing mix. Mix squash and onions with remaining ingredients and place in casserole dish. Cover top with remaining half of crumbs. Bake approximately 30 minutes at 350 degrees.