If you’re from Texas, you might have grown up attending Luby’s and enjoying their famous squash casserole. This beloved comfort food combines the best of summer vegetables in one irresistible dish. Bob Luby opened his first restaurant in San Antonio in 1947, and today, over 30 Luby locations are serving classic comfort foods.
While they’re known for meatloaf, mac and cheese, and fried fish, their squash casserole holds a special place in many hearts. This copycat recipe captures that same nostalgic flavor with tender vegetables in a creamy sauce, topped with buttery cornbread crumbs that bake to golden perfection.
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Table of Contents
Why This Recipe Works
The secret to Luby’s famous squash casserole lies in the perfect balance of textures and flavors. By par-cooking the vegetables on the stovetop first, you ensure they’re tender but not mushy, while the cream of chicken soup and sour cream create a rich, velvety base. The combination of crumbled cornbread and white bread makes the signature crispy topping that contrasts beautifully with the creamy vegetables underneath. This method prevents the vegetables from becoming waterlogged during baking while developing that golden, crunchy top layer that makes this casserole irresistible.
For the Vegetable Base
- Carrots – Provide sweetness and vibrant color while adding nutritional value and structure
- Yellow squash – Offers mild flavor and creamy texture that absorbs the sauce beautifully
- Zucchini – Adds subtle earthiness and maintains texture without becoming watery
- Onion – Provides aromatic base and savory depth that enhances all other flavors
For the Creamy Sauce
- Condensed cream of chicken soup – Creates the rich, creamy base that binds all ingredients together
- Sour cream – Adds tanginess and extra richness that balances the vegetables
- Salt – Enhances all flavors and brings out the natural sweetness of the vegetables
- Black pepper – Adds subtle heat and classic seasoning
For the Topping
- Crumbled cornbread – Provides sweet, corn flavor and creates part of the signature crispy topping
- Dry white bread – Adds texture contrast and helps create the golden, crunchy surface
- Butter – Ensures the bread topping becomes golden and crispy during baking
How to Make Summer Squash Casserole
- In a saucepan, bring the water to a boil.
- Add carrots, cover, and simmer them for 6 minutes.
- Add squash, zucchini, and onion and continue simmering for 3-4 minutes.
- Drain the vegetables and transfer them to a large bowl.
- Whisk together the soup, sour cream, salt, and pepper in a separate bowl.
- Pour the soup mixture over the vegetables and mix the components together.
- Next, transfer the mixture to a 2-quart baking dish and cover it with foil.
- Bake in the oven at 350°F for 30 minutes.
- Meanwhile, in a medium bowl, combine the cornbread pieces and torn white bread.
- Drizzle the bread pieces with butter and toss to coat evenly.
- Remove the foil from the casserole and top it with the corn bread mixture.
- Bake the casserole for five more minutes.
What to Serve with Zucchini and Summer Squash Casserole
If you want a home-cooked meal that reminds you of Luby’s, you can serve this casserole with hearty dishes such as Luby’s Italian chicken breast, pork chops, bacon cheese steak, or Luby’s Cafeteria baked white fish.
The delicious squash and vegetable casserole is adaptable and tastes terrific with any meat you pair it with. You can also make some dinner rolls or garlic bread to accompany it.
Storage & Reheating Instructions
- Freezing: Not recommended, as squash becomes watery and mushy when thawed.
- Refrigerator Storage: Cover tightly with foil and refrigerate for up to 4 days. The casserole actually improves in flavor after the first day.
- Reheating Method: Reheat in 350°F oven until fully heated through, checking center temperature. Can also microwave covered with paper towel for quick reheating.
More Luby’s Cafeteria Copycat Recipes
- Baked Corn Casserole
- Beef Tortilla Soup
- Carrot Salad with Pineapple
- Cold Spaghetti Salad
- Luby’s Mac and Cheese
- Skillet Cabbage
Favorite Casserole Side Dish Recipes
- Asparagus Casserole
- Broccoli Cheese Rice Casserole
- Broccoli Tater Tot Casserole
- Corn Au Gratin
- Creamed Corn Casserole
- Green Bean Casserole with Cheese
- Hash Brown Casserole with Corn Flakes
Check out my easy casserole recipes and the best restaurant copycat recipes on CopyKat!
This recipe is from fellow viewer Barbara Eversole. Thanks for this wonderful side dish!
Luby’s Squash Casserole – Easy Copycat Recipe
Ingredients
- 1 cup carrot slices 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 into 1-inch pieces
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F.
- 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.
- In another bowl, whisk together the soup, sour cream, salt, and pepper until well blended. Pour the mixture over the vegetables and mix well.
- Transfer to a 2-quart baking dish, cover with foil, and bake for 30 minutes.
- In a medium bowl, combine the cornbread and torn white bread. Drizzle with butter and gently toss to coat.
- Remove the foil from the baking dish. Top the vegetables with the cornbread mixture and continue baking for 5 minutes.
I like squash casserole I usually only use yellow squash this recipe will be a nice change.