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Post Info TOPIC: Boston Market's Squash Cassarole

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Boston Market's Squash Cassarole

This stuff is to die fer! Yeller Squarsh and Zuchinni and Jiffy cornbread mix. It's only served seasonally @ Boston Market Resturants ( cant spell that word). So this way you can make it year round. I find it a bit salty and use less chicken bouillon then the recipe calls fer.

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
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 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 13"x11" baking pan that has been sprayed with a non 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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