Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Vegetable - Squash Casserole Like Boston Market
Famous Authors (View All Authors)
Casseroles - Vegetable -  Squash Casserole Like Boston Market Post by :Bluebell_Data Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1043

Click below to download : Casseroles - Vegetable - Squash Casserole Like Boston Market (Format : PDF)

Casseroles - Vegetable - Squash Casserole Like Boston Market

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)
1 1/2 sticks of butter
8 oz. American processed cheese, diced (not Velveeta)
3 cubes of chicken bouillon
1 tsp. garlic, minced
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. thyme
1 Tbl. parsley, chopped


Preheat oven to 350 degrees F. Prepare Jiffy mix as directed and 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 til tender; remove from heat. Drain squash; reserve 1 cup of water for casserole.

On medium- low temperature, place all of the butter in large sauce pan and sauté the onions til the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir. Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9x13 inch) baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350°. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.

November, 2000 Menu Minder
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Vegetable -  Squash Supreme Casseroles - Vegetable - Squash Supreme

Casseroles - Vegetable -  Squash Supreme
2 cups. sliced yellow squash 1 cup sour cream ("light" works fine) 1 (10 3/4 oz.) can cream of chicken soup 1 grated carrot 1 finely chopped onion salt and pepper as desired 1 (16 oz.) pkg. stuffing, any flavorPreheat oven to 350degrees and grease or “Pam” a casserole dish.Cook and drain squash. Combine the next 5 ingredients and add to squash; set aside.Prepare stuffing. Layer: stuffing - vegetables - stuffing - vegetables - stuffing.Dot with butter. Bake at 350* for 30-35 min.
PREVIOUS BOOKS

Casseroles - Vegetable -  Squash Casserole By Jingles Casseroles - Vegetable - Squash Casserole By Jingles

Casseroles - Vegetable -  Squash Casserole By Jingles
2-1/2 pounds yellow squash, sliced 1 large onion, chopped 1/4 cup water (for cooking squash) 1/2 cup (1 stick) margarine or butter 1 large carrot, peeled and grated 1/2 cup sour cream 1 (10 ounce) can cream of chicken soup, undiluted 1 (8 ounce) package herb stuffing mix (Pepperidge Farm) 2 tablespoons melted butter Preheat oven to 350 degrees. Cook squash and onion in the water until tender. Drain . Add margarine, carrots, sour cream, soup, and 1/2 (4 ounces) of stuffing mix. Stir until well blended. Pour into large casserole dish. Sprinkle remaining stuffing over the top. Drizzle with 2
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT