Recipe: Boston Market Squash Casserole for Tanya

Boston Market Squash Casserole
Source: Eliza

4 1/2 cups Zucchini (diced)
4 1/2 cups Yellow Squash (diced)
1 1/2 cupps Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix
1 1/2 Sticks of Butter
8 oz. American Processed Cheese, diced
3 Cubes of Chicken Bouillon
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 sauce pan 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 saut the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a none 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.