Boston Market Style Squash Casserole
Boston Market makes some of the best food around. Copycat restaurant recipes let you replicate restaurant-quality cooking in your own home. This is one of the best Boston Market copycat recipes around. Try it today.
Cooking Time1 hr 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
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.