Recipes

Boston Market Squash Casserole

February 11, 2021  Online Recipe Guide Avatar
Description This is a wonderful way to dress up your standard squash casserole.
Ingredients
At a glance
Course
Casseroles
Difficulty
Easy
Source
Copykat Recipe
Makes
8
4 1/2 C. Zucchini (diced)
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveeta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped
Methods/steps
Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large sauce pan and add just enough of 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 large sauce pan and sauté 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 13″x11″ baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 – 60 minutes. Remove cover the last 20 minutes of baking time.

We found that this casserole is a great replacement for stuffing or potatoes.

Please Note
If you tend to prefer less butter, please add less than is suggested.

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