Luby's Cafeteria Mixed Squash Casserole

20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"I've never eaten at a Luby's before, but this sounds like something that I will definitely try."

Original is 8 servings

Nutritional

  • Serving Size: 1 (233.5 g)
  • Calories 231.9
  • Total Fat - 11.5 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 61.9 mg
  • Sodium - 1414.6 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.8 g
  • Protein - 17.3 g
  • Calcium - 62.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 13.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 350 degrees.

Step 2

In medium saucepan, bring about 4 cups water to a boil.

Step 3

Add carrots. Reduce heat, cover and simmer 6 minutes.

Step 4

Add squash, zucchini and onion. Continue simmering uncovered 3 to 4 minutes or until carrots are tender crisp. Drain and transfer to a large bowl.

Step 5

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

Step 6

In medium bowl, combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly.

Step 7

Remove foil from casserole. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Tips


No special items needed.

1 Reviews

Daily Inspiration

We absolutely love yellow squash and zucchini so this was a great recipe to try. Loved the sauce -- I use this same sauce combination on a number of recipes and it never disappoints. Loved the topping as well. I think this would also be good with crumbled French-fried onion rings on top too.

5.0

(12 May 2017)

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