LUBY'S CAFETERIA MIXED SQUASH CASSEROLE

Luby's Cafeteria Mixed Squash Casserole image

Luby's Cafeteria Mixed Squash Casserole can be made at home anytime of the week.

Provided by @MakeItYours

Number Of Ingredients 11

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Ingredients

1 cup carrots ( sliced 1/8-inch thick)
4 cups yellow squash slices (1/4-inch thick)
4 cups zucchini slices (1/4-inch thick)
1/2 cup chopped onion
10.25 ounces condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread
2/3 cup dry white bread (, torn or chopped in 1-inch pieces)
2 tablespoons melted butter

Steps:

Heat oven to 350 degrees.
In a 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, 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. In a medium bowl, combine cornbread and torn the white bread.
Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with cornbread mixture. Continue baking 5 minutes.

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