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Luby’s Cafeteria – Mixed Squash Casserole

This recipe is from fellow viewer Barbara Eversole. Thanks for this wonderful side dish!

Luby's Cafeteria Squash Casserole

Luby’s Cafeteria Mixed Squash Casserole

Luby's Cafeteria - Mixed Squash Casserole

  • Author:
  • Recipe Type: Casserole Recipes, CopyKat Recipes, CopyKat Restaurant Recipes
  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Serves: 8
Luby's Cafeteria - Mixed Squash Casserole

This is a wonderful dish for any gathering!


  • 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
  • 1 can (10 ounce) 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 or margarine


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 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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  • Liz Nelson

    I like squash casserole I usually only use yellow squash this recipe will be a nice change.