Recipe For Cooking Boston Market Squash Casserole

Toaster Oven Casseroles :: Side Dish Casseroles

Boston Market Squash Casserole (clone)

Source: November 2000 Menu Minder

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 (prepared as directed on box)
3/4 C. (1 1/2 sticks) butter
8 oz. American processed cheese, diced (not Velveeta)
3 cubes chicken bouillon
1 tea. garlic, minced
1 tea. salt
1/2 tea. ground pepper
1/2 tea. thyme
1 Tbsp. parsley, chopped

Prepare Jiffy mix as directed and set aside to cool. Place zucchini and yellow squash in a lrg. sauce pan and add just enough water to cover. Cook on med.-low heat just till tender; remove from heat. Drain squash; reserve 1 C. water for casserole.

On med.- low temperature, place all of the butter in lrg. sauce pan and sauté 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 C. of water and mix well. Place squash mixture in a (9 x 13-in.) baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 min. Remove cover the last 20 min. of baking time.