Delight in the comfort of Luby’s Squash Casserole, a wholesome dish that combines the best of summer vegetables. This casserole has a medley of yellow squash, zucchini, and carrots mixed with cream of chicken soup and sour cream. Topped with a buttery mix of crumbled cornbread and torn white bread, it’s baked until golden and crispy. This mixed squash casserole is sure to become a favorite.
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What Makes Luby’s Squash Casserole So Special?
Bob Luby opened his first restaurant in 1947 in San Antonio. Today, there are over 30 Luby’s locations serving classic comfort foods such as meatloaf, mac and cheese, fried fish, pork chops, and mashed potatoes.
If you’re from Texas, you might’ve grown up going to Luby’s and enjoying their squash casserole. While I appreciate their different menu items, there is just something so special about this specific dish to me.
The combination of freshly cooked vegetables with the crumbled bread topping just makes it so irresistible. But whether you have memories connected to this casserole or not, you absolutely need to give it a try because it’s such a flavorful side dish that deserves appreciation.
Why You Should Try Luby’s Squash Casserole Recipe
This casserole features tender carrots, yellow squash, zucchini, and onions in a creamy sauce made with condensed soup. Topped with a mixture of white bread and cornbread crumbs, you won’t believe how incredible it tastes and how easy it is to make.
Since you par-cook the vegetables on the stovetop, you only need to bake the casserole for 30 minutes! It doesn’t take the entire evening to make it. Whether you want to give your family the Luby’s Cafeteria experience at home or bring the winning dish to a potluck, this recipe doesn’t disappoint.
Ingredients
Here’s what you will need for this mixed squash casserole:
- Carrots
- Yellow Squash
- Zucchini
- Onion
- Condensed Cream of Chicken Soup
- Sour cream
- Salt
- Pepper
- Crumbled cornbread
- Dry white bread
- Butter
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.
How to Store Leftover Summer Squash Casserole
You can keep any leftovers in the baking dish you cooked it in, provided that you wrap it tightly with foil. You can also transfer it to a container with a fitting lid.
It stays fresh in the refrigerator for up to four days. I don’t recommend freezing it since the squash will turn watery and mushy when thawed.
What is the Best Way to Reheat Squash Casserole?
You can reheat the casserole in the microwave quickly. Cover it with a paper towel when doing so.
You can also pop it back in a 350°F oven. Make sure it is fully heated before enjoying – check the center’s temperature before removing it!
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 more of 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
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.