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Categories:
zucchini yellow squash yellow onion butter cheese chicken bouillon cubes garlic salt black pepper thyme parsley
Viewed: 49 - Published at: 6 years agoIngredients
- 4 1/2 c. diced zucchini
- 4 1/2 c. diced yellow squash
- 1 1/2 c. minced yellow onion
- 1 pkt Jiffy Corn Muffin Mix prepared as directed
- 1 1/2 stk butter
- 8 ounce American processed cheese diced (use a store brand not Velveta)
- 3 x chicken bouillon cubes
- 1 tsp chopped garlic
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp thyme
- 1 Tbsp. minced fresh parsley
Method
- Prepare Jiffy Mix as directed, set aside to cold.
- Place zucchini and yellow squash in a large sauce pan and add in just sufficient of water to cover.
- Cook on medium-low heat just till tender, remove from heat.
- Drain squash, reserve one c. of water for casserole.
- On medium-low temperature place all of the butter in large sauce pan and saute/fry the onions till the onions turn clear, add in salt, pepper, thyme, and parsley.
- Add in chicken bouillon cubes and garlic to onions, stir.
- Add in liquid removed squash and diced cheese, stir.
- Crumble corn bread in squash and pour the reserved c. of water and mix well.
- Place squash mix in a 13- by 11-inch baking pan which has been sprayed with a non-stick spray.
- Cover casserole and place in a preheated 350 degree oven.
- Bake for 50 to 60 min.
- Remove cover the last 20 min of baking time.
- This recipe yields 8 servings.
- Comments: This is a wonderful way to dress up your standard squash casserole.
- We found which this casserole is a great replacement for stuffing or possibly potatoes.
- If you tend to prefer less butter, please add in less than is suggested.
