Squash Casserole, Boston Market style

Squash Casserole, Boston Market style
Squash Casserole, Boston Market style

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 4 1/2

    cups fresh zucchini, diced

  • 4 1/2

    cups fresh yellow squash, diced

  • 1 1/2

    cups sweet onion, diced

  • 1

    box Jiffy corn muffin mix, prepared according to box directions

  • 3/4

    cup butter substitute

  • 8

    oz American Cheese, diced

  • 3

    chicken bouillon cubes

  • 1

    tsp garlic, minced

  • 1

    tsp salt

  • 1/2

    tsp ground pepper

  • 1/2

    tsp thyme

  • 1

    tbls fresh parsley, chopped

Directions

Prepare Jiffy mix as directed. Set asie to cool. Place squash and zucchini in a large sauce pan. Add just enough water to cover. Cook on medium-low heat just until tender; remove from heat. Drain squash, reserving one cup water for casserole. On medium-low heat, saute onion in butter until they turn clear Add chicken bouillon cubes and garlic to onions and stir. Add drained squash and diced cheese to mixture, stir. Crumble corn bread in squash, add reserved cup of water and mix well. Place squash mixture ina 9X13" pan that has been sprayed with a non-stick spray. Cover casserole and place ina preheated oven at 350F. Bake for 50-60 mintues. Remove cover the last 20 mintues of baking time.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: