Lubys Cafeteria Mixed Squash Casserole Food

LUBY'S CAFETERIA - MIXED SQUASH CASSEROLE

Steps:

• Heat oven to 350 degrees.
• In a 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, whisk together soup, sour cream, salt, and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2-quart baking dish. Cover with foil. Bake 30 minutes. In a medium bowl, combine cornbread and torn the white bread.
• Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with cornbread mixture. Continue baking 5 minutes.

LUBY'S CAFETERIA MIXED SQUASH CASSEROLE

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

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.

LUBY'S CAFETERIA MIXED SQUASH CASSEROLE

Steps:

• Heat oven to 350 degrees.
• In a 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, whisk together soup, sour cream, salt, and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2-quart baking dish. Cover with foil. Bake 30 minutes. In a medium bowl, combine cornbread and torn the white bread.
• Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with cornbread mixture. Continue baking 5 minutes.

LUBY'S BAKED EGGPLANT CASSEROLE

Steps:

• Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1").
• Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).
• Dice eggplant, onion, and tomato into 1/4-1/2" pieces.
• Add first onion to skillet and saute about 5 minutes on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely.
• Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.
• Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil.
• Bake at 350°F for 40-50 minutes or until internal temperature is 165°F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.