Squash Casserole
Copycat Boston Market recipe
4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onions, chopped
1 (6 ounce) boxes Jiffy corn muffin mix
3/4 cup butter
8 ounces cheddar cheese
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped
Prep Day: Prepare Jiffy Mix as directed on the box, set aside to cool. Place zucchini and yellow squash in a large saucepan 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 sauté 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 13×11″ baking pan that has been sprayed with a non-stick spray.
To Freeze: You can also be frozen in 2 smaller pans if desired. Then all you have to do is thaw when ready and cook!
Serve Day: Thaw. Cover casserole and place in a preheated oven at 350°F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time. Lower Fat content by reducing amount of butter used by half.
Northerly Nosh 