Boston Market Squash Casserole

By JimMac

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 not Velveta)
• 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

Details

Servings 10

Preparation

Step 1

Directions

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 C. 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 C. 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.