Boston Market Squash Casserole

Community Leader
Registered: 02-27-1999
Boston Market Squash Casserole
Fri, 10-08-2010 - 8:38pm

Boston Market Squash Casserole

4 1/2 cups Zucchini, diced
4 1/2 cups Yellow Squash, diced
1 1/2 cup Yellow Onion, chopped
1 Box Jiffy Corn Muffin Mix (prepare as directed on the box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes Chicken Bouillon
1/2 teaspoon Thyme
1 tablespoon Parsley, chopped

1 teaspoon Garlic, minced
1/2 teaspoon Ground Pepper
1 teaspoon Salt


Prepare Jiffy Mix as directed on the box, set aside to cool.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and add water to cover.
Cook on medium low heat until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
In large sauce pan