Boston Market Squash Casserole Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	365.02 Kcal (1528 kJ)
Calories from fat	260.2 Kcal
		% Daily Value*
Total Fat	28.91g	44%
Cholesterol	76.02mg	25%
Sodium	880.5mg	37%
Potassium	949.23mg	20%
Total Carbs	15.7g	5%
Sugars	6.29g	25%
Dietary Fiber	1.72g	7%
Protein	13.21g	26%
Vitamin C	53.1mg	88%
Vitamin A	0.2mg	7%
Iron	1.7mg	10%
Calcium	261.4mg	26%

Amount Per 100 g
Calories	107.7 Kcal (451 kJ)
Calories from fat	76.77 Kcal
		% Daily Value*
Total Fat	8.53g	44%
Cholesterol	22.43mg	25%
Sodium	259.79mg	37%
Potassium	280.07mg	20%
Total Carbs	4.63g	5%
Sugars	1.86g	25%
Dietary Fiber	0.51g	7%
Protein	3.9g	26%
Vitamin C	15.7mg	88%
Vitamin A	0.1mg	7%
Iron	0.5mg	10%
Calcium	77.1mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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