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 box)
1 1/2 Sticks of Butter
8 ounces Chedder cheese
3 Cubes of Chicken Bouillon
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped)

Directions:

Prepare Jiffy Mix as directed, 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 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes.

Remove cover the last 20 minutes of baking time.

Tags: boston market recipes, squash casserole recipe, restaurant recipes, copycat restaurant recipes

Ingredients:

3 large sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup (1 stick butter), softened
1 teaspoon vanilla extract

Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350 degrees F for 45 minutes.

Tags: boston market recipes, boston market restaurant, restaurant recipes, sweet potato casserole