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Boston Market's Squash Casserole




Source of Recipe


Stella






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 (prepare as directed on the box)
  
• 1 1/2 sticks Butter
  
• 8 ounces Cheddar Cheese
  
• 3 Cubes Chicken Bouillon
  
• 1/2 teaspoon Thyme
  
• 1 tablespoon Parsley, chopped
  
• 1 teaspoon Garlic, minced
  
• 1/2 teaspoon Ground Pepper
  
• 1 teaspoon Salt
  






Instructions



1. Prepare Jiffy Mix as directed on the box, set aside to cool. Preheat oven to 350 degrees.
   
2. Place zucchini and yellow squash in a large saucepan and add water to cover. Cook on medium low heat until tender, remove from heat. Drain squash, reserve 1 cup of water for casserole.
   
3. In a large saucepan on medium low heat, place the butter and saute onions until the onions turn clear. Add salt, pepper, thyme and parsley. Add chicken bouillon cubes and garlic to onions, stir and saute another minute. Add drained squash and diced cheese; stir.
   
4. Crumble prepared corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13x11 inch baking pan that has been sprayed with a nonstick cooking spray. Cover casserole. bake for 50 to 60 minutes. Remove cover the last 20 minutes of baking time.