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Luby's Cafeteria Mixed Squash Casserole
1 C. carrots sliced 1/8-inch thick
4 C. yellow squash slices, 1/4 inch thick
4 C. zucchini slices, 1/4 inch thick
1/2 C. chopped onion
1 can (10 1/2 oz.) condensed cream of chicken soup
1/2 C. sour cream
1 t. salt
1/2 t. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in ¼-inch pieces
2 T. butter or margarine, melted
Heat oven to 350°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. Bake 30 minutes.
In medium bowl combine corn bread 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.
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