Boston Market Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 1D2 cups zucchini, diced4 1D2 cups yellow squash, diced1 1D2 cups yellow onions, chopped1 (6 ounce) box Jiffy corn muffin mix3D4 cup butter8 ounces cheddar cheese3 chicken bouillon cubes1 teaspoon garlic, minced1 teaspoon salt1D2 teaspoon ground pepper1D2 teaspoon thyme1 tablespoon parsley, chopped
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 13x11" baking pan that has been sprayed with a non-stick spray.
*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!
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.
Serving Size: 8
Number of Servings: 8.0
Recipe submitted by SparkPeople user DMARTZ28.
Serving Size: 8
Number of Servings: 8.0
Recipe submitted by SparkPeople user DMARTZ28.
Nutritional Info Amount Per Serving
- Calories: 386.0
- Total Fat: 23.8 g
- Cholesterol: 33.9 mg
- Sodium: 1,165.8 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.0 g
- Protein: 11.0 g
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