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Boston Market Squash Casserole Recipe

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This recipe for Boston Market Squash Casserole is from Stanton Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 C zucchini, diced
4 1/2 C yellow squash, diced
1 1/2 C yellow onions, chopped
1 (6 oz) box Jiffy corn muffin mix
3/4 C butter
8 oz cheddar cheese
3 chicken bouillon cubes
1 tsp garlic , minced
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme
1 T parsley, chopped
Directions:
Directions:
Prepare Jiffy Mix as directed (muffins or loaf pan or whatever)... Set aside to cool.

Place zucchini and yellow squash in a large saucepan and add just enough water to cover.

Cook on Medium Low heat just until tender. Remove from heat.

Drain Squash, reserve one cup of water for casserole.

On medium low temperature, place all of the butter in a large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley.

Add chicken bouillon cubes and garlic to onions, stir.

Add drained squash and diced cheese, stir.

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

Place squash mixture in a 13x11 pan taht has been sprayed with non-stick spray.

(Can FREEZE at this point if want to have on hand)

or
Cover casserole and place in a preheated oven at 350º.
Bake for 50-60 minutes.

Remove cover the last 20 minutes of baking time.

 

 

 

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