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  • Luby's Cafeteria's Mixed Squash Casserole

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    Luby's Cafeteria's Mixed Squash Casserole
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. carrots in 1/8" thick slices
    • 4 c. yellow squash in 1/4" thick slices
    • 4 c. zucchini in 1/4" thick slices
    • 1/2 c. minced onion
    • 1 can condensed cream of chicken soup (10 1/2 ounce)
    • 1/2 c. lowfat sour cream
    • 1 tsp salt
    • 1/2 tsp freshly-grnd black pepper
    • 2/3 c. crumbled corn bread
    • 2/3 c. torn dry white bread in 1/4" pcs
    • 2 Tbsp. butter or possibly margarine melted

    Directions

    1. Heat oven to 350 degrees.
    2. In medium saucepan, bring about 4 c. water to a boil. Add in carrots. Reduce heat, cover and simmer 6 min. Add in squash, zucchini and onion. Continue simmering uncovered 3 to 4 min or possibly till carrots are tender crisp. Drain and transfer to a large bowl.
    3. In a small bowl whisk together soup, lowfat sour cream, salt and pepper till well blended. Pour over vegetables and mix well. Transfer to a 2-qt baking dish. Cover with foil. Bake 30 min.
    4. In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat proportionately. Remove foil. Top vegetable mix with corn bread mix. Continue baking 5 min.
    5. This recipe yields 8 servings.

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