Ingredients
-
1
-
4
-
4
-
1/2
-
1
-
1/2
-
1
-
1/2
-
2/3
-
2/3
-
2
-
-
-
-
Directions
Luby’s Cafeteria Mixed Squash Casserole, For aficianados of cafeteria cuisine , The addition to cornbread sold me on this recipe used some croutons for the dry white bread It was a bit of work, since I had to bake some cornbread for the recipe, but I liked that it yielded a large amount My whole family ate (including son who hates squash!) This reheats nicely in the micro, too Thanks Molly- Roxygirl, Our good friends gave us some of their squash from their garden This is a good squash and zucchini recipe for such a bland tasting vegetable I have made it twice; the second time I cut down on the amount of soup mixture Thanks for posting This is a recipe the famous Texas cafeteria shared in their 1996 50th Anniversary cookbook Toni in Colorado
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Steps
|
1
Done
|
Preheat Oven to 350f and Spray a 2 Quart Baking Dish With Cooking Spray. |
|
2
Done
|
in Medium Saucepan, Bring About 4 Cups Water to a Boil. |
|
3
Done
|
Add Carrots. |
|
4
Done
|
Reduce Heat, Cover and Simmer 6 Minutes. |
|
5
Done
|
Add Squash, Zucchini and Onion. |
|
6
Done
|
Continue Simmering Uncovered 3-4 Minutes or Until Carrots Are Tender Crisp. |
|
7
Done
|
Drain and Transfer to a Large Bowl. |
|
8
Done
|
in a Small Bowl Stir Together Next Four Ingredients Until Well Blended. |
|
9
Done
|
Pour Over Vegetables and Mix Well. |
|
10
Done
|
Transfer to a 2quart Baking Dish. |
|
11
Done
|
Cover With Foil. |
|
12
Done
|
Bake 30 Minutes. |
|
13
Done
|
in Medium Bowl Combine Breads, Add Melted Butter and Toss Together Lightly to Coat Evenly. |
|
14
Done
|
Remove Foil from the Casserole Dish. |
|
15
Done
|
Top Vegetable Mixture With Bread/Corn Bread Mixture and Continue Baking an Additional Five Minutes. |
