🫙 From the Spice Rack

boston market squash casserole

Name: boston market squash casserole
Ingredients: 4 1/2 cups zucchini, diced; 4 1/2 cups yellow squash, diced; 1 1/2 cups yellow onion, chopped; 1 box jiffy corn muffin mix (prepared as directed on box); 3/4 cup (1 1/2 sticks) butter; 8 ounce american processed cheese, diced (not velveeta); 3 cubes chicken bouillon; 1 teaspoon garlic, minced

Boston Market Squash Casserole (clone) Source: November 2000 Menu Minder 4 1/2 cups zucchini, diced 4 1/2 cups yellow squash, diced 1 1/2 cups yellow onion, chopped 1 box Jiffy cor...

maineasy

Ingredients8 items

Ingredients

41/2 cups zucchini, diced
41/2 cups yellow squash, diced
11/2 cups yellow onion, chopped
1box jiffy corn muffin mix (prepared as directed on box)
3/4cup(1 1/2 sticks) butter
8ounceamerican processed cheese, diced (not velveeta)
3cubes chicken bouillon
1teaspoongarlic, minced

Directions

1
Boston Market Squash Casserole (clone) Source: November 2000 Menu Minder 4 1/2 cups zucchini, diced 4 1/2 cups yellow squash, diced 1 1/2 cu
2
Place zucchini and yellow squash in a large sauce pan and add just enough water to cover
3
Cook on medium-low heat just till tender
4
remove from heat
5
Drain squash
6
reserve 1 cup water for casserole
7
On medium- low temperature, place all of the butter in large sauce pan and sauté the onions till the onions turn clear
8
Add chicken bouillon cubes and garlic to onions

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