Copycat Boston Market Squash Casserole

By Susan52

Ingredients

• 4 1/2 cups fresh zucchini, diced
• 4 1/2 cups fresh yellow squash, diced
• 1 1/2 cups sweet onion, chopped
• 1 box Jiffy corn muffin mix, prepared according to box directions
• 3/4 cup butter substitute suitable for baking
• 8 ounces reduced fat American cheese, diced
• 3 reduced sodium chicken bouillon cubes
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon thyme
• 1 tablespoon fresh parsley, chopped

Details

Preparation time 20mins

Preparation

Step 1

Prepare Jiffy mix as directed. Set aside to cool.

Place squash and zucchini in a large sauce pan. Add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash, reserving one cup water for casserole.

On medium- low temperature, place all of the butter substitute in large sauce pan and saute the onions till the onions turn clear.

Add chicken bouillon cubes and garlic to onions to butter substitute and
stir.

Add drained squash and diced cheese to mixture, and stir.

Crumble corn bread in squash, add the reserved cup of water and mix well.

Place squash mixture in a 9 by 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 to 60 minutes. Remove cover the last 20 minutes of baking time.