This recipe is very close to Boston Market's squash casserole. We have always loved this side at the restaurant, but they only have it during the holidays. We made this for Christmas and everyone raved about it. It is really easy to halve the recipe. We have had lots of requests for this recipe. I'd be willing to bet you'll love it too.
- 4 1/2 cups zucchini (sliced)
- 4 1/2 cups yellow squash (sliced)
- 1 1/2 cup yellow onion (chopped)
- 1 box Jiffy corn muffin mix (prepare as directed on box)
- 1/2 cup butter
- 8 ounces shredded cheddar cheese
- 2 cubes chicken bouillon
- 1 teaspoon garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon thyme
- 1 tablespoon parsley, chopped
- Prepare corn mix as directed, in 8" x 8" pan, set aside to cool.
- Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sautÃ© the onions until the onions turn clear. Add salt, pepper, thyme, parsley, chicken bouillon cubes and garlic to onions, stir. Add drained squash and shredded cheese to onion mixture and stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x 9" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50 - 60 minutes.
- Remove cover the last 20 minutes of baking time
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