Boston Market-Style Squash Casserole recipe

Description
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.

Ingredients
• 4 1/2 cup zucchini, diced
• 4 1/2 cup 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 ounce non-Velveeta 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.