Boston Market Squash Casserole - Restaurant Recipes - Recipes for Restaurant

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Recipe for Boston Market Squash Casserole from the Restaurant section.

Boston Market Squash Casserole (clone)

Source: November 2000 Menu Minder

4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onion, chopped
1 box Jiffy corn muffin mix (prepared as directed on box)
3/4 cup (1 1/2 sticks) butter
8 ounces American processed cheese, diced (not Velveeta)
3 cubes chicken bouillon
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped

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 saut? 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.



We hope you enjoy your freshly made Boston Market Squash Casserole. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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