Luby's Cafeteria Mixed Squash Casserole

Recipe by Molly53
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READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup carrot, peeled and sliced 1/8 inch thick
  • 4
    cups summer squash, slices 1/4 inch thick
  • 4
    cups zucchini, slices 1/4 inch thick
  • 12
    cup chopped onion
  • 1
    (10 1/2 ounce) can condensed cream of chicken soup
  • 12
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
  • 23
    cup crumbled cornbread (leftover from the recipe of your choice)
  • 23
    cup dry white bread, torn or chopped in 1/4 inch pieces
  • 2
    tablespoons butter or 2 tablespoons margarine, melted (not spread or tub product)
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DIRECTIONS

  • Preheat oven to 350°F and spray a 2 quart baking dish with cooking spray.
  • 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 stir together next four ingredients until well blended.
  • Pour over vegetables and mix well.
  • Transfer to a 2–quart baking dish.
  • Cover with foil.
  • Bake 30 minutes.
  • In medium bowl combine breads, add melted butter and toss together lightly to coat evenly.
  • Remove foil from the casserole dish.
  • Top vegetable mixture with bread/corn bread mixture and continue baking an additional five minutes.
  • Serve hot.
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