Vegetable / Other: Squash Casserole (Like Boston Market)

From Shelly Carey

Ingredients
4 ½ cups zucchini, diced
4 1/2 cups yellow squash, diced
1 ½ cups yellow onion, chopped
1 box Jiffy corn muffin mix (prepared as directed on box)
1 ½ sticks of butter
8 oz. American processed cheese, diced (not Velveeta)
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

Directions
Prepare Jiffy mix as directed and set aside to cool. 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 of water for casserole.

On medium- low temperature, place all of the butter in large sauce pan and sauté the onions until the onions turn clear. 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 (9x13 inch) baking pan that has been sprayed with a non-stick spray.

Cover casserole and place in a preheated oven at 350°. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.