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Boston Market Squash Casserole




Source of Recipe


Recipe Circus: Nan


List of Ingredients




-4 1/2 cups zucchini, diced
-4 1/2 cups yellow squash, diced
-1 1/2 cups yellow onion, chopped
-1 box Jiffy corn muffin mix (prepared as directed on box)
-3/4 cup (1 1/2 sticks) butter
-8 ounces American processed cheese, diced (not Velveeta)
-3 cubes chicken bouillon
-1 teaspoon garlic, minced
-1 teaspoon salt
-1/2 teaspoon ground pepper
-1/2 teaspoon thyme
-1 tablespoon parsley, chopped




Recipe



-Prepare Jiffy mix as directed and set aside to cool. -
-Place zucchini and yellow squash in a large sauce pan and add just enough water to cover.
-Cook on medium-low heat just till tender; remove from heat.
-Drain squash;
-reserve 1 cup water for casserole.

-On medium- low temperature, place all of the butter in large sauce pan and sauté the onions till the onions turn clear.
-Add chicken bouillon cubes and garlic to onions; stir.
-Add drained squash and diced cheese; stir.
-Crumble corn bread in squash, add the reserved cup of water and mix well.
-Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a non-stick spray.
-Cover casserole and place in a preheated oven at 350 degrees F.
-Bake for 50-60 minutes.
-Remove cover the last 20 minutes of baking time.