Best 2 Lubys Cafeteria Mixed Squash Casserole Recipes

In the realm of comforting and wholesome Southern cuisine, Luby's Cafeteria Mixed Squash Casserole reigns supreme. This iconic dish, deeply rooted in Texan culinary heritage, is a delightful blend of tender yellow squash, zucchini, and butternut squash, harmoniously united in a creamy, savory sauce. The medley of squash varieties offers a textural symphony, ranging from the delicate softness of yellow squash to the firm bite of butternut squash. Each forkful reveals a burst of flavors, from the inherent sweetness of the squash to the subtle tanginess imparted by the judicious use of vinegar. Luby's Cafeteria Mixed Squash Casserole is a true testament to the art of Southern comfort food, evoking memories of family gatherings and warm, convivial meals. Accompanying this main attraction are two additional recipes that further enrich the culinary experience. "Creamy Spinach Casserole" offers a vibrant green complement to the squash casserole, featuring tender spinach enveloped in a rich, creamy sauce. "Southern Cornbread Dressing" completes the Southern feast, showcasing a moist, flavorful dressing studded with sweet corn kernels and savory herbs. These recipes, when combined, create a harmonious ensemble that will transport you to the heart of Southern hospitality.

Here are our top 2 tried and tested recipes!

LUBY'S CAFETERIA MIXED SQUASH CASSEROLE

Luby's Cafeteria Mixed Squash Casserole image

Make and share this Luby's Cafeteria Mixed Squash Casserole recipe from Food.com.

Provided by Molly53

Categories Onions

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

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.

LUBY'S CAFETERIA SWEET POTATO CRUNCH CASSEROLE

Luby's Cafeteria Sweet Potato Crunch Casserole image

Make and share this Luby's Cafeteria Sweet Potato Crunch Casserole recipe from Food.com.

Provided by Molly53

Categories Yam/Sweet Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

8 cups sweet potatoes, cooked (fresh is best, but canned is fine)
1 cup whole milk
4 extra-large eggs
2 cups sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 lb butter (not spread or tub product) or 1/2 lb margarine, room temperature (not spread or tub product)
2 cups corn flakes, crushed
2/3 cup brown sugar
1/2 cup pecans, roughly chopped
1/3 cup butter (not spread or tub product) or 1/3 cup margarine, melted (not spread or tub product)

Steps:

Preheat oven to 350F and grease or spray a casserole dish with cooking spray.
In a beater bowl, mash cooked sweet potatoes until smooth.
Add milk, eggs, sugar, nutmeg, cinnamon and margarine.
Whip until smooth and well blended.
Put into baking dish, cover with foil and bake for 25 minutes.
Remove foil.
Mix all topping ingredients together and spread over top of sweet potatoes.
Bake uncovered for eight to 10 more minutes.
Serve while hot.

Nutrition Facts : Calories 522.5, Fat 26.4, SaturatedFat 14.3, Cholesterol 138, Sodium 267.8, Carbohydrate 69.1, Fiber 3.4, Sugar 50.7, Protein 5.4

Tips:

Choose the right squash: Butternut squash is the most common type of squash used in mixed squash casserole, but you can also use acorn squash, kabocha squash, or even pumpkin.
Cook the squash until it's tender: You can bake, steam, or microwave the squash until it's soft enough to easily mash.
Don't overmix the casserole: Overmixing will make the casserole dense and gluey. Just mix until the ingredients are well combined.
Bake the casserole until it's bubbly and golden brown: This usually takes about 30 minutes.
Serve the casserole hot: Mixed squash casserole is best served hot out of the oven. You can garnish it with chopped parsley or chives.

Conclusion:

Mixed squash casserole is a delicious and comforting side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a tasty and nutritious dish, give mixed squash casserole a try.