Ingredients
-
4 1/2 cups zucchini (diced)
-
4 1/2 cups yellow squash (diced)
-
1 (8 ounce) box Jiffy corn muffin mix (prepare as directed on box)
-
3/4 cup butter
-
8 ounces process American cheese (diced, use a store brand not Velveeta)
-
3 chicken bouillon cubes
-
1 teaspoon garlic (minced)
-
1 teaspoon salt
-
1/2 teaspoon ground pepper
-
1/2 teaspoon thyme
-
1 tablespoon parsley (chopped)
-
1 1/2 cups yellow onions (chopped)
Instructions
- 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 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 none 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.