Best Ever Squash Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 4 1/2 cups zucchini (diced)
• 4 1/2 cups yellow squash (diced)
• 1 1/2 cups yellow onions (chopped)
• 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)

Recipe

• 1 prepare jiffy mix as directed, set aside to cool.
• 2 place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
• 3 cook on medium low heat just until tender, remove from heat.
• 4 drain squash, reserve one cup of water for casserole.
• 5 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.
• 6 add chicken bouillon cubes and garlic to onions, stir.
• 7 add drained squash and diced cheese, stir.
• 8 crumble corn bread in squash and pour the reserved cup of water and mix well.
• 9 place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
• 10 cover casserole and place in a preheated oven at 350 degrees.
• 11 bake for 50- 60 minutes.
• 12 remove cover the last 20 minutes of baking time.