Boston Market Squash Casserole

Recipe by TishT
READY IN: 1hr 15mins




  • 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.