Boston Markets Squash Casserole Recipe 425

Steps:

• Preheat the oven to 375°F. In a large pot add chopped zucchini and yellow squash, cover with water, and cook until squash is tender. In another pan melt the Earth Balance. Saute onions in the Earth Balance until tender. Add 1 cube better than bouillon, thyme, salt, black pepper, and parsley to taste. Drain squash. Reserve 1 cup of the squash cooking water, save for later. And add the squash to the onion mixture. Combine well. Add 1 package of cheddar Daiya, mixing well. Crumble cornbread into the mixture and add the 1 cup of reserved water, make sure everything is well-combined. Add mixture to a lightly greased casserole dish, cover and bake at 375°F for about an hour or until browned and bubbly. Let cool for 10 to 15 minutes, then serve.

Steps:

• Blanch squash and onion in boiling water for about 5 minutes. Drain well.
• In bowl combine cream of mushroom soup, breadcrumbs, butter, garlic powder, parsley, and italian seasonings. Mix well.
• Add squash, onions, cheddar cheese and stir well.
• Pour into greased casserole dish.
• Bake, in preheated 350F oven, for 30-35 minutes.
• Serve.

Steps:

• Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough 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 13"x11" baking pan that has been sprayed with a non stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.

Steps:

• 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.