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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 cups zucchini, diced
  • 4 1/2 cups 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 ounces 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

  1. Prepare Jiffy mix as directed and set aside to cool.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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.

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I'm going to try this tonight, hope it is edible...lol.

I love this casserole!

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