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Luby's Squash Casserole - Easy Copycat Recipe
Creamy mixed squash casserole with yellow squash, zucchini, and carrots topped with buttery cornbread crumbs. Famous Luby's Cafeteria copycat.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- bowl
- whisk
- baking dish
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
In a medium saucepan, bring about 4 cups of water to a boil. Add the carrots. Reduce the heat, cover, and simmer for ⏱️ 6 minutes. Add the squash, zucchini, and onion. Continue simmering uncovered for ⏱️ 3-4 minutes or until carrots are tender-crisp. Drain and transfer to a large bowl.
3
In another bowl, whisk together the soup, sour cream, salt, and pepper until well blended. Pour the mixture over the vegetables and mix well.
salt1 teaspoon
4
Transfer to a 2-quart baking dish, cover with foil, and bake for ⏱️ 30 minutes.
5
In a medium bowl, combine the cornbread and torn white bread. Drizzle with butter and gently toss to coat.
butter (melted)2 tablespoons
6
Remove the foil from the baking dish. Top the vegetables with the cornbread mixture and continue baking for ⏱️ 5 minutes.
Nutrition Facts
calories
142 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
648 mg
protein Content
3 g
cholesterol Content
20 mg
carbohydrate Content
13 g
saturated Fat Content
4 g
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