Luby's Cafeteria's Mixed Squash Casserole

Recipe Ingredients

1 cup	110g / 3.9oz	Carrots in 1/8" thick slices
4 cups	948ml	Yellow squash in 1/4" thick slices
4 cups	948ml	Zucchini in 1/4" thick slices
1/2 cup	31g / 1.1oz	Chopped onion
1		Condensed cream of chicken soup - (10 1/2 oz)
1/2 cup	118ml	Sour cream
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2/3 cup	106g / 3.7oz	Crumbled corn bread
2/3 cup	157ml	Torn dry white bread in 1/4" pieces
2 tablespoons	30ml	Butter or margarine - melted

Recipe Instructions

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, zucchini and onion. Continue simmering uncovered 3 to 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.

This recipe yields 8 servings.

Source:
CopyKat Recipes at http://www.copykat.com

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