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Full Online Book HomeLearning KitchenVegetables - Squash Casserole Like Boston Market
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Vegetables - Squash Casserole Like Boston Market Post by :Glen_Graham Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2414

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Vegetables - 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
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2 large zucchini 2 large yellow squash 1 chopped onion 2 TBS. garlic, minced 2 TBS. olive oil 1/2 cup chopped red pepper 1/2 cup seeded and chopped tomato 1/2 cup chopped fresh basil 1/2 cup Parmesean cheese, divided in half fresh parsley chopped Preheat oven to 375 degrees F.Cut zucchini squash into 2 large sections horizontally. Scoop out insides and finely chop to the size of corn kernels. Blanch squash in boiling water for approximately 2 minutes. Dice remaining squash and saute with onions and garlic and peppers until crisp tender. Don't over saute them, undercook them.

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Vegetables - Squash -  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