Boston Market Squash Casserole
Source of Recipe
Copykat Recipes
Recipe Introduction
Ease of cooking; easy
serving for 8
preheat oven to 350 degrees
List of Ingredients
- 41/2 cups diced zucchini
- 41/2 cups diced yellow squash
- 11/2 cups chopped yellow onion
- 1 box jiffy corn muffin mix (prepared as diredted on box)
- 11/2 sticks butter
- 8 oz processed american cheese diced( use store brand not velveta)
- 3 cubes of chicken bouillon
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1tbspchopped parsley
Instructions
- Prepare corn muffins as directed and set aside to cool.
- Place zuchinni and yellow squash in a large pan and add just enough water to cover. Cook until tender, remove from heat and drain. reserve one cup of liquid for casserole.
- on medium low emperature place all butter in large pan and saute onions until clear, add salt,pepper,thyme,and parsley.
- Add chicken bouilloncubes and garlic to onions, stir.
Add drained squash and diced cheese, stir.
- Crumble corn muffins in squash mixture and pour the reserved liquid and mix well.
- Place squash mixture in a 13x11 baking pan that has been sprayed with non stick spray.
- Cover casserole and bake at 35o degrees for 50 to 60
minutes. Remove cover the last 20 minutes of baking time.
Final Comments
This is a great replacement for stuffing or potatoes.
|
|
member logon
