Ingredients

The following ingredients have 8 Servings
  • 1 Box Jiffy corn muffin mix (prepare as directed on the box)
  • 4 1/2 cups diced zucchini
  • 4 1/2 cups diced yellow squash
  • 1 1/2 cups chopped yellow onion
  • 3/4 cup butter
  • 8 ounces American cheese (diced)
  • 3 cubes chicken bouillon
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon chopped parsley

Instruction

  • Prepare Jiffy Mix corn muffins according to the package instructions. Cool the cornbread completely before making the casserole.
  • Preheat oven to 350 degrees.
  • Place zucchini and yellow squash in a large saucepan and add just enough water to cover.
  • Cook on medium-low heat just until tender.
  • Remove the squash from the heat.
  • Drain squash, reserving one cup of the cooking water for the casserole.
  • Melt the butter in a large saucepan over medium-low heat.
  • Add onions and sauté the onions until the onions turn clear.
  • While sautéing the onions, add salt, pepper, thyme, and parsley.
  • Add chicken bouillon cubes and garlic to the onions. Stir to combine.
  • Add drained squash and diced cheese. Stir to combine.
  • Crumble cornbread into the squash mixture.
  • Pour the reserved cup of water in the pan and mix well.
  • Place the squash mixture in a 13 x11-inch baking pan that has been sprayed with a nonstick spray.
  • Cover the casserole and bake at 350 degrees for 50 to 60 minutes.
  • Remove cover in the last 20 minutes of baking time.