Sunday, March 11, 2012

Boston Market-style Squash Casserole

Jennifer S.

4 ½ cups zucchini , diced
4 ½ cups yellow squash , diced
1 ½ cups yellow onions , chopped
1 (6 ounce) box Jiffy corn muffin mix
¾ cup butter
8 ounces cheddar cheese
3 chicken bouillon cubes use vegetable bouillon for vegetarian version
1 teaspoon garlic , minced
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon thyme
1 tablespoon parsley , chopped

1 Prepare Jiffy Mix as directed on the box, set aside to cool.
2 Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.
3 Cook on medium low heat just until tender, remove from heat.
4 Drain squash, reserve one cup of water for casserole.
5 On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
6 Add chicken bouillon cubes and garlic to onions, stir.
7 Add drained squash and diced cheese, stir.
8 Crumble corn bread in squash and pour the reserved cup of water and mix well.
9 Place squash mixture in a 13x11" baking pan that has been sprayed with a non-stick spray.
10 *This is the point I freeze mine - can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook!
11 Cover casserole and place in a preheated oven at 350°F.
12 Bake for 50-60 minutes.
13 Remove cover the last 20 minutes of baking time.

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