Luby’s Cafeteria – Mixed Squash Casserole
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
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.