Boston Market Squash Casserole

Ingredients

• 4 1/2 cups zucchini, diced
• 4 1/2 cups yellow squash, diced
• 1 1/2 cups yellow onion, chopped
• 1 box Jiffy corn muffin mix (prepared as directed on box)
• 3/4 cup (1 1/2 sticks) butter
• 8 ounces American processed cheese, diced (not Velveeta)
• 3 cubes chicken bouillon
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon thyme
• 1 tablespoon parsley, chopped

Instructions

1. Prepare Jiffy mix as directed and set aside to cool.
2. Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just until tender; remove from heat. Drain squash; reserve 1 cup water for casserole.
3. Over medium-low temperature, place all of the butter in large sauce pan and sauté the onions until the onions turn clear.
4. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir. Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a 13 x 9 x 2 inch baking pan that has been sprayed with a nonstick spray.
5. Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50 to -60 minutes. Remove cover the last 20 minutes of baking time.