Boston Market Squash Casserole

Steps on how to prepare a Boston Market Squash Casserole recipe

Time

1 hour 15 minutes

Servings

1

Calories

396.9

    Ingredients

  • 4 1/2 cups zucchini, diced
  • 4 1/2 cups yellow squash, diced
  • 1 1/2 cups yellow onions, chopped
  • 1 (6 ounce) box Jiffy corn muffin mix
  • 3/4 cup butter
  • 8 ounces cheddar cheese
  • 3 chicken bouillon cubes
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley, chopped

    How to make it

  1. 1. STEP

    Prepare Jiffy Mix as directed on the box, set aside to cool.

  2. 2. STEP

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

  3. 3. STEP

    Cook on medium low heat just until tender, remove from heat.

  4. 4. STEP

    Drain squash, reserve one cup of water for casserole.

  5. 5. STEP

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

  6. 6. STEP

    Add chicken bouillon cubes and garlic to onions, stir.

  7. 7. STEP

    Add drained squash and diced cheese, stir.

  8. 8. STEP

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

  9. 9. STEP

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

  10. 10. STEP

    *This is the point I freeze mine - can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook!

  11. 11. STEP

    Cover casserole and place in a preheated oven at 350°F.

  12. 12. STEP

    Bake for 50-60 minutes.

  13. 13. STEP

    Remove cover the last 20 minutes of baking time.

  14. 14. STEP

    Lower Fat content by reducing amount of butter used by half.

    Ingredients

  • 4 1/2 cups zucchini, diced
  • 4 1/2 cups yellow squash, diced
  • 1 1/2 cups yellow onions, chopped
  • 1 (6 ounce) box Jiffy corn muffin mix
  • 3/4 cup butter
  • 8 ounces cheddar cheese
  • 3 chicken bouillon cubes
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley, chopped

    Tags

    ONIONS

    VEGETABLE

    POTLUCK

    SUMMER

    WINTER

    CHRISTMAS

    THANKSGIVING

    WEEKNIGHT

    BRUNCH

    OVEN

    STOVE TOP

    < 4 HOURS

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