Yellow Squash Casserole from Luby's features tender yellow squash and sweet onions mixed with creamy cheese and topped with a golden, crunchy breadcrumb crust, delivering a comforting blend of savory flavors and textures.
Equipments
- Cutting board
- Chef's knife
- Large pot
- Colander
- Large mixing bowl
- Wooden spoon or spatula
- Cheese grater
- Measuring cups
- Measuring spoons
- 9x13-inch baking dish
- Oven
- Small bowl (for mixing breadcrumbs)
- Aluminum foil (optional)
Ingredients
- 2 lbs (900g) yellow squash
- 1 medium sweet onion
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/2 cup regular or panko breadcrumbs
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Cooking spray or additional butter (for greasing baking dish)
When preparing this Yellow Squash Casserole, selecting fresh yellow squash and a sweet onion is essential to achieve the best flavor and texture. Use sharp utensils such as a chef's knife and a cheese grater for uniformly chopped ingredients and finely grated cheese. Ensure you measure the cheddar cheese, mayonnaise, and breadcrumbs accurately to maintain the creamy and crunchy balance of the dish. Your eggs should be large and fresh to help bind the casserole mixture effectively. The Yellow Squash Casserole from Luby's copycat menu combines these ingredients perfectly to replicate the original creamy, savory, and crispy comfort food experience.
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with cooking spray or butter.
- Wash squash; trim ends; slice into 1/4-inch rounds.
- Peel and finely chop the sweet onion.
- Bring a large pot of water to boil.
- Add sliced squash and chopped onion; cook for 5–7 minutes, until tender.
- Drain thoroughly in a colander; let cool slightly.
- Press out excess moisture from squash/onion with the back of a spoon or paper towels.
- In a large mixing bowl, beat eggs.
- Add mayonnaise, shredded cheddar, grated Parmesan, salt, and pepper; mix well.
- Stir in the cooked squash and onion until evenly combined.
- Transfer mixture to prepared baking dish; spread evenly.
- In a small bowl, melt butter; mix with breadcrumbs until coated.
- Sprinkle breadcrumb mixture evenly over casserole.
- Cover with foil (optional, to prevent excess browning); bake 20 minutes.
- Remove foil; bake another 15–20 minutes, until top is golden and casserole bubbles.
- Cool slightly before serving.
Substitution
Yellow Squash Casserole from Luby's copycat menu yields a rich combination of tender yellow squash, sweet onions, and creamy cheeses crowned with a crispy breadcrumb topping. You can substitute mayonnaise with Greek yogurt to reduce calories while maintaining creaminess. If cheddar cheese is unavailable, sharp Monterey Jack or Colby cheese provides a similar melt and flavor profile. For a gluten-free version, use gluten-free breadcrumbs or crushed nuts to keep the crunchy texture intact. Adjust seasoning with salt and pepper according to your taste preferences before baking.
Tips
Ensure you thoroughly drain and press out excess moisture from the cooked yellow squash and onions to prevent a watery casserole. Use freshly shredded cheddar and Parmesan cheeses for a richer flavor and better melting quality. Grease your 9x13-inch baking dish well with cooking spray or butter to avoid sticking and make serving easier. When topping with breadcrumbs, melt the butter first to evenly coat them, which helps create a crunchy, golden crust.
Nutritions
Yellow Squash Casserole from Luby's is rich in vitamins A and C, primarily from the yellow squash and sweet onions. The cheddar and Parmesan cheeses provide a good source of calcium and protein, contributing to bone health and muscle maintenance. Eggs add high-quality protein and essential fats for satiety, while mayonnaise contributes additional fats to enhance texture and flavor. Your dish combines vegetables with dairy and eggs, making it a balanced option that supports your daily nutrient intake.
Storage
Store your Yellow Squash Casserole in an airtight container or tightly cover it with aluminum foil to maintain freshness and prevent moisture loss. Refrigerate the casserole for up to 3-4 days, ensuring it cools to room temperature before refrigeration. For longer storage, freeze the casserole in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator before reheating.
Variation or Alternatives
You can substitute zucchini for yellow squash to add a slightly different texture and flavor while maintaining the dish's creamy base. Instead of mayonnaise, Greek yogurt works well as a healthier alternative that still offers rich creaminess. For a crunchy topping, mix crushed cornflakes or nuts with the breadcrumbs to enhance the crust's texture. To elevate the casserole's flavor, saute the onions before adding them, which will deepen their sweetness and add complexity.
Allergies
Yellow Squash Casserole from Luby's contains dairy products such as cheddar cheese, Parmesan cheese, and butter, which may trigger allergic reactions in individuals with lactose intolerance or milk allergies. Eggs are also a key ingredient, posing a risk for those with egg allergies. Be sure to check the breadcrumb ingredients if you have gluten sensitivity or celiac disease, as traditional breadcrumbs usually contain wheat.
Why this recipe?
Yellow Squash Casserole from Luby's restaurant offers a comforting blend of tender yellow squash, creamy cheese, and crispy topping that appeals to those seeking a hearty Southern side dish. The casserole's rich texture and balanced flavors make it a popular choice among diners craving a nostalgic, home-cooked taste. Making a copycat version allows you to recreate this beloved dish with fresh ingredients tailored to your preference, ensuring the perfect consistency and seasoning. Trying the recipe at home brings the satisfaction of enjoying Luby's classic flavor while controlling quality and portion size.