Boston Market Squash Casserole
4 1/2 cups Zucchini, diced
4 1/2 cups Yellow Squash, diced
1 1/2 cup Yellow Onion, chopped
1 Box Jiffy Corn Muffin Mix
(prepare as directed on the box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes Chicken Bouillon
1/2 teaspoon Thyme
1 tablespoon Parsley, chopped
1 teaspoon Garlic, minced
1/2 teaspoon Ground Pepper
1 teaspoon Salt
Prepare Jiffy Mix as directed on the box, set aside to cool.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and add water to cover.
Cook on medium low heat until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
In large sauce pan on medium low place the butter and saute the onions until the onions turn
Add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir and saute another minute.
Add drained squash and diced cheese, stir.
Crumble prepared 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 non-stick spray.
Cover casserole. Bake for 50 – 60 minutes.
Remove cover the last 20 minutes of baking time. Makes 8 Servings