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Boston Market Copycat Squash Casserole
Serves : 8
Ready In : 1-2 hours
Ingredients :
4 1/2 cups Zucchini, diced
4 1/2 cups Yellow Squash, diced
1 1/2 cup Yellow Onion, chopped
1 Box Jiffy Corn Muffin Mix (prepare as directed on the box)
1 1/2 Sticks of Butter
8 ounces Cheddar cheese
3 Cubes Chicken Bouillon
1/2 teaspoon Thyme
1 tablespoon Parsley, chopped
1 teaspoon Garlic, minced
1/2 teaspoon Ground Pepper
1 teaspoon Salt
Directions :
Prepare Jiffy Mix as directed on the box, set aside to cool.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and add water to cover.
Cook on medium low heat until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
In large sauce pan on medium low place the butter and sautee the onions until the onions turn clear
Add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir and sautee another minute.
Add drained squash and diced cheese, stir.
Crumble prepared 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. Bake for 50 – 60 minutes.
Remove cover the last 20 minutes of baking time.
BOSTON MARKET MEATLOAF
1 egg
2 T. sour cream
2 T. ketchup
2 T. flour
1 package of onion soup mix, dry
1 (1 pound) package of ground sirloin
ketchup for coating the meatloaf
1/3 c. spicy V-8 Juice
Into blender put the first 5 ingredients exactly as given. Blend briefly until smooth.
In medium bowl combine with beef. Mix well. Wet hands to shape into oval loaf.
Bake in Pam-sprayed 2 pound, foil, loaf tin at 400 degrees F for 45 minutes. After first 15 minutes, coat top in ketchup and add the V-8 Juice around the loaf; return to bake the remaining 30 minutes.
NOTE: If you double the recipe, be sure to double all ingredients and time as well, requiring almost an hour and a half total baking. If you make 2 small loaves, however, you do not double the baking time. (Leftovers freeze well to use in 3 months).
(Makes 1 small loaf and serves 2)