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Boston Market Squash Casserole


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  • 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)
  • 1 1/2 sticks butter
  • 8 oz american processed cheese, diced (not Velveeta)
  • 3 cubes of chicken bouillon
  • 1 tsp garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp thyme
  • 1 tablespoon chopped parsley



Step 1

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 temp, place all of the butter in large sauce pan and saute 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 9x13 in baking pan that has been sprayed. cover casserole and place in a 350 oven. bake 50-60 mins, remove cover for the last 20 mins of baking.


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