Squash Casserole Recipe

This Luby’s-style squash casserole mixes zucchini, squash, carrots, and onion in a creamy base with a buttery cornbread and bread crumb topping. It’s cozy, filling, and super budget-friendly — solid side dish for holidays or just whatever night.

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Quick Summary

• Prep time: 10 mins
• Cook time: 35 mins
• Flavor: creamy, savory, a little sweet from the veg
• Great for: family dinners, leftovers, potluck sides

Why I Like This Recipe

had some squash, didn’t wanna roast again. remembered this one my grandma made with soup and cornbread on top. it’s soft, kinda rich, weirdly comforting. and honestly? cheap to make and feeds a bunch.

Ingredients

• 1 cup carrots, sliced ⅛” thick
• 4 cups yellow squash, sliced ¼” thick
• 4 cups zucchini, sliced ¼” thick
• ½ cup chopped onion
• 10.25 oz can condensed cream of chicken soup
• ½ cup sour cream
• 1 tsp salt
• ½ tsp pepper
• ⅔ cup crumbled cornbread
• ⅔ cup torn white bread pieces
• 2 tbsp melted butter

How To Make Squash Casserole

1. Boil water: toss in the carrots first. simmer 6 mins.
2. Add squash + zucchini + onion: cook 3–4 more mins until barely tender. drain it.
3. Mix the sauce: in another bowl, combine soup, sour cream, salt, pepper.
4. Combine: pour sauce over the veg, mix it all together.
5. Bake covered: transfer to dish, cover with foil, bake 30 mins at 350°F.
6. Make the topping: toss cornbread + white bread with melted butter.
7. Final bake: uncover, top with the bread mix, bake 5 more mins. done.

Tips for Success

• don’t overcook the veg — it should still hold shape
• if you don’t have cornbread, just use more white bread (or vice versa)
• let it rest for a few minutes before scooping — it’s hot and soft
• you can sub cream of mushroom or celery soup if needed

Storage and Reheating

• Fridge: store leftovers in an airtight container for up to 4 days.
• Reheat: oven at 300°F till warmed through — or microwave in short bursts. topping won’t be crisp again, but still good.

Frequently Asked Questions

• can i make this ahead?
  yep. assemble it, don’t bake. keep in fridge, then bake when ready.
• can i use frozen squash?
  fresh is better, but frozen works. thaw + drain well.
• is there a veggie version?
  swap the soup for cream of mushroom and it’s good to go.
• can i freeze it?
  kinda. texture changes a bit but not terrible. freeze before baking.
• do i have to use both squash and zucchini?
  nah, just use what you’ve got — just keep the total amount about the same.

Common Mistakes and How to Dodge Them

• overcooking the veggies upfront – they’ll turn mushy in the oven.
• not draining well – too much water = watery casserole.
• skipping the sour cream – it balances the richness. don’t leave it out.
• putting topping on too early – it’ll get soggy instead of golden.
• no seasoning check – the soup is salty, but taste anyway. squash needs a bit more.

Nutrition Facts (Per Serving – est.)

• Calories: 142 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 648mg
• Potassium: 420mg
• Total Carbohydrate: 13g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 3g