Recipes

Luby’s Cafeteria – Mixed Squash Casserole

January 31, 2021  Online Recipe Guide Avatar
Description This recipe is from fellow viewer Barbara Eversole. Thanks for this wonderful side dish!
Ingredients
At a glance
Course
Side Dishes
Source
Copykat Recipe
Makes
6
1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, +-inch thick
4 C. zucchini slices, +-inch thick
1/2 C. chopped onion
1 can (10 + ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in +-inch pieces
2 Tbsp. butter or margarine, melted

Methods/steps
Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2ûquart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Serves 8.

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