Luby’s Cafeteria Mixed Squash Casserole Recipe is a mouthwatering Southern classic that is sure to win your heart. This legendary cafeteria mixed squash recipe has stood the test of time and is enjoyed by millions of people every year. Its hearty mix of yellow squash, zucchini, and carrots makes it a nutritious side dish that complements any meal perfectly. If you’re looking for an easy-to-make dish that’s both delicious and nutritious, then look no further than Luby’s Cafeteria Mixed Squash Casserole Recipe.
This recipe has become a household favorite not just because of its delicious taste but also because it’s incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have this casserole ready to bake in less than 30 minutes. Whether you’re an experienced cook or a beginner in the kitchen, this recipe is so straightforward that anyone can master it.
The best part? This mixed squash casserole recipe is incredibly versatile. You can make variations to it by adding additional vegetables like broccoli or cauliflower or even switch out the sour cream for Greek yogurt for healthier version. Whether you are making this dish for a potluck, holiday gathering or simply dinner with your family, it always tastes amazing and never disappoints.
So why not give this Luby’s Cafeteria Mixed Squash Casserole recipe a try? Take a taste of the South right in your own kitchen and discover why this dish has been loved for generations.
Why You’ll Love This Recipe
I’ll tell you why you’re going to love this recipe, my friend. This mixed squash casserole is the ultimate comfort food that feels like a warm hug in your stomach. Take it from me, a seasoned barista who rarely touches the stove – this dish is superbly delicious!
Now I know what you’re thinking, “another squash casserole recipe?” But trust me, this one is different. It’s not just yellow squash and zucchini. There are chunks of carrots and onions in there too. Combine them all with some sour cream and cheddar cheese, and you’ve got yourself a bowl of heaven.
This mixed squash casserole is a Luby Cafeteria classic that has been around for ages, and for good reason! The flavors are simple yet comforting, making it a hit with even the pickiest eaters. And although it may seem like a side dish, with its cheesy goodness and filling ingredients, it can easily stand alone as the main course.
Plus, this recipe is versatile enough to fit any occasion. Whether you’re hosting a potluck or feeding your family on a weeknight, this casserole will satisfy all your cravings. It’s also perfect for meal prep as it can be made ahead of time and reheated throughout the week.
In short, if you’re looking for an easy-to-make yet satisfyingly delicious dish that will quickly become a staple in your household – look no further than this mixed squash casserole recipe.
Luby’s Cafeteria Mixed Squash Casserole Recipe includes some fresh yellow squash, zucchini, and carrots that you’ll fall in love with. So, let’s have a look at the ingredients list that you need to prepare this savory squash casserole recipe:
- 4 cups of sliced yellow squash (slices should be 1/4 inch thick)
- 4 cups of sliced zucchini (slices should be 1/4 inch thick)
- 1 cup of peeled and sliced carrot
- 1/2 cup of chopped onion
- 1 cup of sour cream
- 1/2 cup of unsalted butter or margarine
- 1 8 oz can of cream of chicken soup
- 8 oz grated sharp cheddar cheese
Most of the ingredients are probably already in your pantry, so all you need to do is grab some fresh produce from the store!
The Recipe How-To
Now that you have gathered all the ingredients, let’s start creating Luby’s Cafeteria Mixed Squash Casserole.
Step 1: Preheat the oven to 350°F
Before we begin with preparing the recipe, let’s preheat our oven. Most of the casserole recipes need to be roasted until they turn to a nice golden-brown color. You will be baking the casserole in this oven only once so it is necessary that you must know how hot or cold your oven is. For this recipe, preheat the oven to 350°F.
Step 2: Boil the carrots
Take a medium saucepan and bring 4 cups of water to boil. Once you see bubbles in the water, add 4 cups sliced carrots and let them boil for 4 minutes or until tender. Remove from heat and pour out the water after draining in a colander.
Step 3: Sauté onions and squash
Take several yellow squash and zucchini and slice them into round pieces about 1/4 inch thick. Take a large sauté pan and melt unsalted butter over medium heat(keeping around 2 tablespoons aside for later use) or alternatively, you can use margarine. Add chopped onions and sauté until they become translucent.
After that, add your squash slices into the pan having onions, add salt pepper as per taste, along with the remaining melted butter.
Mix everything thoroughly making sure all vegetables are coated nicely with butter mix. Now cook this for about 10-12 minutes or until squash becomes soft but not browned.
Step 4: Mix all ingredients together
In a separate large bowl, combine boiled carrots, sautéd onion-squash mixture,sour cream (1 cup) and shredded cheddar cheese (2 cups). Mix well and blend using a wooden spatula.
Step 5: Bake your casserole
Take a 2-quart baking dish and grease it well using unsalted butter,(using Paula Deen tip) ready bake or any other method of greasing it you prefer.
Once greased up, pour the mixed vegetable mixture inside it slowly, spreading it evenly throughout the dish. If required use spatula to spread around vegetable evenly.
Bake in preheated oven at 350°F for around 45 minutes or until bubbly on top and golden brown. Once cooked take out from oven using oven mitt as it may still stay hot.. Let it settle down for few minutes before serving.
Now that you’ve completed all these steps successfully, your Luby Cafeteria Mixed Squash Casserole is ready for serving!
Click here to watch [CopyKat Recipe`s YouTube Video] on how to make this recipe step-by-step!
Substitutions and Variations
As a barista, I always like to experiment with different ingredients and variations to make the perfect cup of coffee. In the same way, you can play around with this Luby’s Cafeteria Mixed Squash Casserole Recipe to make it your own.
One simple substitution you can try is using margarine instead of butter for a healthier option. You can also adjust the amount of salt and pepper in the recipe based on your taste preference. Another great variation is swapping out sour cream for yogurt or cream cheese to give it a slightly different flavor.
If you don’t have all the types of squash listed in the ingredient list, don’t worry! You can substitute one type of squash with another, or even use other vegetables such as bell peppers or broccoli to add more variety.
For those looking for a vegetarian version, you can skip the fried fish and pair it with a bean casserole or cooked lentils. This recipe also goes well with baked fish fillet or chicken for those who want to add some protein to their meal.
To get creative with your side dish options, serve Luby’s Cafeteria Mixed Squash Casserole Recipe alongside broccoli rice casserole or roasted vegetables such as Brussels sprouts and carrots.
Remember that cooking is an art form and these substitutions and variations are meant to inspire and create something unique. Don’t be afraid to try new things and see what works best for you!
Serving and Pairing
Now that your mixed squash casserole is baked to golden-brown perfection, it’s time to serve and enjoy this comforting Southern dish! This casserole makes an excellent side dish for meat dishes like juicy steak or crispy fried chicken. The creamy texture and rich flavor of the casserole complement the savory taste of meat dishes perfectly.
You can also enjoy this mixed squash casserole as a vegetarian meal by pairing it with a side salad or other vegetable dishes. Its appetising yellow and green colour can add an aesthetically appealing touch to your table spread.
If you’re looking to add some extra crunch to your meal, consider pairing this casserole with garlic bread. The buttery texture of the bread pair s well with the tangy flavor of the mixed squash casserole, while the crunch of the bread adds an appreciated dimension to every bite.
To top everything off, don’t forget about dessert. A bowl of ice cream, chocolate cake or a slice of pecan pie pairs exceptionally well with this dish. The sweetness brings out flavors from the casserole and adds an indulgent final touch.
So whatever you choose to serve it with, just make sure everyone at your dinner table gets their fair share of this satisfying and flavorful mixed squash casserole!
Make-Ahead, Storing and Reheating
Ah, the joys of cooking ahead! Being able to prepare tasty meals without actually cooking them on the day-of can be a lifesaver. Thankfully, this mixed squash casserole recipe is perfect for prepping ahead of time, making it an ideal dish for busy weeknights or dinner parties.
To make-ahead, assemble the casserole according to instructions and freeze for up to three months. Once ready to bake, let the casserole thaw in the fridge overnight and bake as directed.
Storing leftovers is a breeze with this recipe. Simply cover the dish in plastic wrap or tin foil and store in the fridge for up to four days. When reheating, use a microwave-safe dish and heat up in 30-second intervals until the desired temperature is reached. Alternatively, reheat in a preheated oven at 350°F for about 15-20 minutes.
I recommend avoiding freezing already baked Casserole because it can change its texture or flavor over time.
Overall, this mixed squash casserole recipe is as flexible as it comes–ready to bake, ready-to-eat, or ready-to-freeze. This makes it a fantastic meal option that can fit any schedule from a quick snack before heading out to work or school to a festive dinner party.
Tips for Perfect Results
When it comes to making a delicious and perfect Luby’s Cafeteria Mixed Squash Casserole, it’s all about the details. Here are a few tips that can help make your casserole the star of the show.
Firstly, to ensure your squash casserole doesn’t end up too watery, use fresh summer squash and zucchinis. If the vegetables have been in the fridge for too long, they’ll release more liquid in the dish.
Another tip is to make sure you slice the vegetables evenly. The recipe calls for slicing them 1/4 inch thick, but if they’re sliced unevenly, some pieces will be over or undercooked. A mandoline or a sharp knife can be useful here.
To get perfectly cooked and tender vegetables, blanch them before putting them into your casserole dish. Just drop them into boiling water for a couple of minutes, and then quickly transfer them into an ice bath to stop the cooking process.
Additionally, when mixing ingredients, make sure you mix well. This applies mainly to sour cream and beaten eggs. These need to be mixed properly to make sure you don’t end up with uncooked layers in your casserole.
In terms of seasoning, don’t forget to add enough salt and pepper to enhance the flavors of your dish.
Finally, it can be tempting to eat your delicious Luby’s Cafeteria Mixed Squash Casserole right after it comes out of the oven. However, letting it stand for at least 10 minutes will help it set up nicely and hold its shape ready for serving.
By following these tips, you’ll be able to make a perfect and seriously delicious Squash Casserole that’ll have everyone coming back again for more.
As you prepare your mixed squash casserole, you might encounter a few questions along the way. To help you out, here are some of the most commonly asked queries and answers that will guide you towards achieving the perfect results that you desire. Read on for more comprehensive details.
How do you make Paula Deen’s squash casserole?
To start making this mouthwatering squash casserole, we need a medium-sized skillet. We’ll sauté the sliced onions with butter for 5 minutes until they become soft and translucent. Once done, we’ll remove them from the pan and set them aside for later use.
Next, we’ll prepare the filling of the casserole. In a large mixing bowl, we will combine the sliced squash, the sautéed onions we just prepared, a dollop of sour cream, and some grated sharp cheddar cheese. We’ll add a pinch of Paula Deen’s House Seasoning to enhance the flavor. Then, we’ll give everything a good stir to ensure that all the flavors are evenly distributed.
After mixing the filling ingredients, we’ll transfer the mixture to a buttered casserole dish. The next step is to add the final touch by topping the mixture with some cracker crumbs. This will provide a nice crunchy texture to the casserole.
Finally, we’ll bake the squash casserole in the oven for 25 to 30 minutes. By the time it’s finished baking, the cracker crust will become perfectly crispy, and the cheese will become gooey and melty. This casserole is the ultimate comfort food and a guaranteed crowd-pleaser!
Do you freeze squash casserole before or after baking?
Making Squash Casserole in advance and freezing it for later is a doable option. Simply construct the casserole without baking it and place it in the refrigerator or freezer until ready to cook. This approach is ideal for anyone who wants to save time and be organized in the kitchen.
What is squash casserole made of?
For this recipe, we’ll need a variety of ingredients to make a delicious Old-School Squash Casserole. These include unsalted butter, three pounds of yellow squash, a yellow onion, eggs, sour cream, Parmesan, Cheddar, and Swiss cheese, mayonnaise, fresh thyme, round buttery crackers, and kosher salt and pepper for seasoning.
Can you freeze squash casserole after baking?
Freezing squash casserole is a great option, either before or after baking it. It’s best to leave out the topping if you plan on freezing it. For unbaked casserole, wrap it with plastic wrap and aluminum foil, then freeze it for up to two months. When ready to bake it, defrost it overnight in the refrigerator and add the topping before putting it in the oven. This method will ensure your squash casserole is just as fresh as when you made it!
In conclusion, the Luby’s Cafeteria Mixed Squash Casserole Recipe is a must-try for all casserole enthusiasts out there. With a delectable blend of squash, zucchini, onion, carrot, and sour cream, this recipe is an excellent balance of texture and flavor that will leave you yearning for more. It is easy to prepare and incredibly versatile, which makes it perfect for large gatherings, potlucks or even regular weeknight dinners.
So next time you are looking for a warm, comforting side dish to pair with your baked fish or bean casserole, go ahead and try out this recipe. Whether you stick to the original recipe or add your twist to it, I am confident you will love it as much as I do. Just remember my tips for perfect results and follow the simple make-ahead, storing and reheating instructions. Trust me; your taste buds will thank you!
Luby’s Cafeteria Mixed Squash Casserole Recipe
- 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)
- 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 2quart 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.
Your Own Notes
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.