If you have ever had the squash casserole served at Boston Market, this is similar to that dish. It’s really quite delicious, and a wonderful way to use those summer squashes from the garden, or purchased at the Farmer’s Market.
photo by naokomc
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 box)
1 1/2 Sticks of Butter
8 ounces Cheddar cheese
3 Cubes of Chicken Bouillon OR 1/2 teaspoon chicken flavored “Better Than Bullion”
1 teaspoon Garlic (minced)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Thyme
1 tablespoon Parsley (chopped)
Prepare Jiffy Mix as directed, set aside to cool.
Place zucchini and yellow squash in a large pot and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserving one cup of water for casserole, leave squash in the pot.
On medium low temperature place all of the butter in large pan and sauté the onions until they turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add the onion mixture to the drained squash in the large pot and mix, then add diced cheese and stir all together.
Crumble corn bread into squash mixture, pour in the reserved cup of water, and mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a non-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.