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[]
- Prepare Jiffy Mix as directed on the box, set aside to cool.
- Preheat oven to 350 degrees.
- Place zucchini and yellow squash in a large saucepan and add water to cover.
- Cook on medium low heat until tender, remove from heat.
- Drain squash, reserve one cup of water for casserole.
- In large sauce pan on medium low place the butter and saute the onions until the onions turn clear
- Add salt, pepper, thyme, and parsley.
- Add chicken bouillon cubes and garlic to onions, stir and saute another minute.
- Add drained squash and diced cheese, stir.
- Crumble prepared corn bread into squash and pour the reserved cup of water and mix well.
- Place squash mixture in a 13x11 inch baking pan that has been sprayed with a non-stick spray.
- Cover casserole.
- Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.
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What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
Dwight D. Eisenhower