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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Boston Market Squash Casserole Recipe

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This recipe for Boston Market Squash Casserole is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (prepare as directed on box)
1 1/2 Sticks of butter
8 oz. Cheddar cheese
3 Cubes chicken bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped)
Directions:
Directions:
Prepare Jiffy Mix as directed, 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 and stir. Add drained squash and diced cheese and stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.
Personal Notes:
Personal Notes:
You can lower the fat content by reducing amount of butter used by half.

 

 

 

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