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Squash Cassarole




Source of Recipe


Boston Market


Recipe Link: http://www.copykat.com

List of Ingredients




4 1/2 C zucchini, diced
4 1/2 C yellow squash, diced
1 1/2 C yellow onion, chopped
1 box Jiffy corn muffin mix (prepare as directed on box)
1 1/2 stick of butter
8 oz. American processed cheese (diced, use a store brand and not Velveeta)
3 cubes of chicken bouillon
1 tsp. garlic, minced
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. thyme
1 Tbsp. parsley, chopped

Recipe



Prepare Jiffy mix as directed, set aside to cool.

Place zucchini and yellow squash in a large sauce pan 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 low temperature, place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsely. 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. Cover casserole and place in a preheated oven of 350 degrees. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.