Luby's Cafeteria Mixed Squash Casserole
Recipe: #16879
January 21, 2015
Categories: Casseroles, Side Dishes, Carrot, Squash, Copycat or Clone Recipes, Sunday Dinner, Oven Bake, Vegetarian, Zucchini, Vegetarian Dinner, more
"I've never eaten at a Luby's before, but this sounds like something that I will definitely try."
Ingredients
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.