Recipe: Luby's Cafeteria Mixed Squash Casserole

I have the recipe in my file (as I do most of Gina's recipes-- they are all great). I believe Gina mentioned she was going away for a few days so I will post the recipe for you. Enjoy!

Luby's Cafeteria Mixed Squash Casserole

1 cup carrot slices, 1/8 inch thick
4 cup yellow squash slices, 1/4 inch thick
4 cup zucchini slices, 1/4 inch thick
1/2 cup chopped onion
2 Tbsp. butter**
3 garlic cloves, minced **
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 cup sour cream
1 tsp. salt
2/3 cup crumbled corn bread
2/3 cup torn or chopped dry white bread in 1/4 inch pieces
2 Tbsp. butter or margarine, melted
1 small can of chopped water chestnuts, drained**
1 Tbsp. mild Avjar**

**Gina's additions to the original recipe

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, and zucchini. Continue simmering uncovered 3-4 minutes, or until carrots are tender crisp. Saute onion in about 2 T. butter, when they begin to turn golden, add the garlic and cook for two more minutes.

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 medium bowl, combine corn brad and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.