Squash Casserole Boston Market

By jasonhewitt

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
• 1/2 tsp. Ground Pepper
• 1/2 tsp. Thyme
• 1 Tbsp. Chopped Parsley
• 8 oz. American Processed Cheese (diced, use a store brand not Velveeta)
• 3 Cubes of Chicken Bouillon
• 1 tsp. Garlic (minced)
• 1 tsp. Salt

Preparation

Step 1

-Pre heat oven to 350 degrees F.
-Prepare Jiffy Corn Mix as directed then place aside to cool.
-Put 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 then remove from heat.
-Drain squash and reserve one cup of water for casserole.
-On medium 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 parsley.
-Add chicken bouillon cubes and garlic to onions and stir.
-Add drained squash and diced cheese then stir.
-Crumble corn bread in squash and pour the reserved cup of water and mix well.
-Spray 13" by 11" baking with non stick spray.
-Place squash mixture in the baking pan.
-Cover casserole and bake for 60 minutes.
-Remove cover the last 20 minutes of baking time.