Boston Market Squash Casserole
1 (8.5-ounce) box Jiffy corn muffin mix
4½ cups diced zucchini
4½ cups diced yellow squash
1½ sticks butter
1½ cups chopped sweet onion
3 chicken bouillon cubes
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon thyme
1 tablespoon chopped parsley
8 ounces diced Velveeta cheese
Preheat oven to 350°F.
Prepare Jiffy mix as directed and set aside to cool.
Place zucchini and squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat for 5–7 minutes till tender. Remove from heat. Drain and
reserve 1 cup of water for casserole.
In a large saucepan over medium-low heat, melt the butter and sauté the onion for 2–3 minutes until it turns clear.
Add bouillon cubes and garlic to onion and stir. Add squash, salt, pepper, thyme, parsley and cheese. Stir again.
Crumble corn bread into squash, add the reserved cup of water, and mix well. Place mixture in a 9" × 13" baking pan that has been sprayed with nonstick spray.
Cover the casserole and bake for 50–60 minutes. Remove cover the last 20 minutes of baking time.