Name: Boston Market Style Squash Casserole
Cook time: 1 h 20 min
Ingredients: 4 1/2 cup zucchini, diced; 4 1/2 cup yellow squash, diced; 1 1/2 cup sweet onion, chopped; 1 box Jiffy corn muffin mix, prepared as directed on box; 3/4 cup butter, 1 1/2 sticks; 8 ounce American processed cheese, diced; 3 chicken bouillon cubes; 1 teaspoon garlic, minced; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1/2 teaspoon thyme; 1 tablespoon parsley, chopped

Boston Market Style Squash Casserole

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Cooking Time1 hr 20 min

Ingredients

4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cup sweet onion, chopped
1 box Jiffy corn muffin mix, prepared as directed on box
3/4 cup butter, 1 1/2 sticks
8 ounces American processed cheese, diced
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped

Instructions

Prepare Jiffy mix as directed and set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.
On medium- low temperature, place all of the butter in large sauce pan and saute 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 cup of water and mix well. Place squash mixture in a (9 x 13-inch) 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 minutes. Remove cover the last 20 minutes of baking time.