Recipe: Luby's Cafeteria Mixed Squash Casserole

LUBY'S CAFETERIA MIXED SQUASH CASSEROLE

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 1/2 oz.) condensed cream of chicken soup
1/2 cup sour cream
1 tsp. salt
1/2 tsp. pepper
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

Heat oven to 350 degrees F.

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 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 and bake 30 minutes.

While baking, in medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly.

After casserole has baked for 30 minutes remove from oven and remove foil. Top vegetable mixture with corn bread mixture.

Return to oven and continue baking 5 minutes.

Servings: 8