Boston Market Squash Casserole

Serves: 8 Ready In: 1-2 hours

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 the box)
 * 1 1/2 sticks of butter
 * 8 ounces cheddar cheese
 * 3 Cubes Chicken boullion
 * 1/2 teaspoon thyme
 * 1 tablespoon Parsley, chopped
 * 1 teaspoon Garlic, minced
 * 1/2 teaspoon Ground Pepper
 * 1 teaspoon Salt

Directions

 * 1) Prepare Jiffy Mix as directed on the box, set aside to cool.
 * 2) Preheat oven to 350 degrees.
 * 3) Place zucchini and yellow squash in a large saucepan and add water to cover.
 * 4) Cook on medium low heat until tender, remove from heat.
 * 5) Drain squash, reserve one cup of water for casserole.
 * 6) In large sauce pan on medium low place the butter and saute the onions until the onions turn clear
 * 7) Add salt, pepper, thyme, and parsley.
 * 8) Add chicken bouillon cubes and garlic to onions, stir and saute another minute.
 * 9) Add drained squash and diced cheese, stir.
 * 10) Crumble prepared corn bread into squash and pour the reserved cup of water and mix well.
 * 11) Place squash mixture in a 13x11 inch baking pan that has been sprayed with a non-stick spray.
 * 12) Cover casserole.
 * 13) Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.

Contributed by:

 * Catsrecipes Y-Group

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