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Reply
| | From:  Genie· (Original Message) | Sent: 6/4/2008 2:58 AM |
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Reply
| | | From: Genie· | Sent: 6/4/2008 2:58 AM |
Boston Market Squash Casserole (clone) recipe
Source: November 2000 Menu Minder
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)
3/4 cup (1 1/2 sticks) butter
8 ounces American processed cheese, diced (not Velveeta)
3 cubes chicken bouillon
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped
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 till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.
On medium- low temperature, place all of the butter in large saucepan and saute the onions till the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.
Crumble corn bread into squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a nonstick spray. Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.
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Reply
| | | From: Genie· | Sent: 6/12/2008 1:22 AM |
Copycat Shoney’s Broccoli Casserole The broccoli casserole was always so good, and now I can just prepare this dish at home! I made this last night with a roast beef dinner and it came out great.
6 cups broccoli florets, coarsely chopped
1 1/4 lbs. Velveeta cheese
2 eggs
3 Cups cooked rice
3 Cups half and half
1 Cup Ritz crackers, crushed
1 Cup shredded cheddar cheese
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Cooking spray Lightly beat the eggs in a bowl for about 20 seconds. Add broccoli florets, cooked rice, salt and pepper. Mix the ingredients together until evenly combined. Dice the Velveeta into 1/4−inch pieces. Place the cheese and half−and−half in a microwave safe container. Cover and microwave for 2 minutes on medium power or until cheese is melted. Add to ingredients in the bowl and mix together. Spray 9−inch pan with cooking spray. Pour casserole mixture into pan. Place in a 350 degrees F preheated oven and bake for 30 minutes. Top the casserole with the crushed Ritz crackers and shredded cheddar cheese and cook for about 5 minutes more, or until the cheese melts and the crackers brown. | |
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Reply
| | | From: Genie· | Sent: 9/4/2008 6:05 PM |
Copycat Luby's Cafeteria - Mixed Squash Casserole
1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, ¼-inch thick
4 C. zucchini slices, ¼-inch thick
1/2 C. chopped onion
1 can (10 ½ ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in ¼-inch pieces
2 Tbsp. butter or margarine, melted
Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.
Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2?quart baking dish. Cover with foil. Bake 30 minutes. In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.
Serves 8.
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