Side Dish

Boston Market Squash Casserole is for Side Dish.

Boston Market Squash Casserole takes 15 minutes to prepare.

Boston Market Squash Casserole takes 60 minutes to cook.

Boston Market Squash Casserole makes 8 servings.

The ingredients for Boston Market Squash Casserole are:

4 1D2 cups zucchini, diced
4 1D2 cups yellow squash, diced
1 1D2 cups yellow onions, chopped
1 (6 ounce) box Jiffy corn muffin mix
3D4 cup butter
8 ounces cheddar cheese
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1D2 teaspoon ground pepper
1D2 teaspoon thyme
1 tablespoon parsley, chopped

Here is how you make Boston Market Squash Casserole:

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 saut? 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: 8Number of Servings: 8.0Recipe submitted by SparkPeople user DMARTZ28.

The nutritional information for Boston Market Squash Casserole is:

• Servings Per Recipe: 8
• 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