Homemade Boston Market Squash Casserole

By carvalhohm2

Ingredients

• 2 medium to large zucchini, diced
• 2 medium to large summer squash, diced
• 1 yellow onion, chopped
• 1 (6-ounce) box of Jiffy Corn Muffin Mix
• 1/4 cup butter
• 8 ounces cheddar cheese
• 3 chicken bouillon cubes
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped

Details

Servings 8
Preparation time 15mins
Cooking time 75mins
Adapted from allfreecopycatrecipes.com

Preparation

Step 1

Prepare the Jiffy Mix according to the directions on the box. Let it cool.

Saute the chopped onion in the butter over medium-low heat until the onions are translucent.

Add the salt, pepper, thyme, and parsley. Stir.

Add the chicken bouillon cubes and garlic. Stir.

Add the diced squash, diced zucchini, and diced cheese. Let simmer for 5 minutes.

Crumble the corn bread muffins into the squash mixture and add one cup of water. Mix well.

Spray a 13 x 11 casserole dish with non-stick cooking spray. Pour the zucchini mixture into the prepared casserole dish. Cover with aluminum foil.

Bake in a 350 degree F oven for 50-60 minutes, removing the foil 40 minutes in. Serve.