Luby's Cafeteria Mixed Squash Casserole

"For aficianados of cafeteria cuisine."
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  • 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 cup sour cream
  • 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)


  • 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.

Questions & Replies

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  1. Roxygirl in Colorado
    The addition to cornbread sold me on this recipe. I used some croutons for the dry white bread. It was a bit of work, since I had to bake some cornbread for the recipe, but I liked that it yielded a large amount. My whole family ate (including son who hates squash!). This reheats nicely in the micro, too. Thanks Molly- Roxygirl
  2. Toni in Colorado
    Our good friends gave us some of their squash from their garden. This is a good squash and zucchini recipe for such a bland tasting vegetable. I have made it twice; the second time I cut down on the amount of soup mixture. Thanks for posting. This is a recipe the famous Texas cafeteria shared in their 1996 50th Anniversary cookbook. Toni in Colorado



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