Best Mixed Squash Casserole Recipes

Luby's Cafeteria Mixed Squash Casserole image

Provided by Molly53

Categories Onions

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup carrot, peeled and sliced 1/8 inch thick
4 cups summer squash, slices 1/4 inch thick
4 cups zucchini, slices 1/4 inch thick
1/2 cup chopped onion
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread (leftover from the recipe of your choice)
2/3 cup dry white bread, torn or chopped in 1/4 inch pieces
2 tablespoons butter or 2 tablespoons margarine, melted (not spread or tub product)

Steps:

Preheat oven to 350°F and spray a 2 quart baking dish with cooking spray.
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 stir together next four ingredients 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 breads, add melted butter and toss together lightly to coat evenly.
Remove foil from the casserole dish.
Top vegetable mixture with bread/corn bread mixture and continue baking an additional five minutes.
Serve hot.

Mixed Squash Casserole image

Provided by Kim7459

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Steps:

Boil squash and zucchini in small amount of water, until tender.
Drain.
Place a layer of vegetables in buttered baking dish; sprinkle with crackers crumbs and cheese.
Add a layer of celery soup.
Repeat until all ingredients are used.
Sprinkle with salt and pepper.
Dot with margarine.
Bake at 350 degrees for 35 minutes.

Nutrition Facts : Calories 281.4, Fat 22.6, SaturatedFat 9.9, Cholesterol 45.3, Sodium 721.9, Carbohydrate 9.4, Fiber 2.1, Sugar 3.6, Protein 11.9

Luby's Cafeteria Mixed Squash Casserole image

Provided by @MakeItYours

Number Of Ingredients 11

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
10.25 ounces 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

Steps:

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 the white bread.
Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with cornbread mixture. Continue baking 5 minutes.