Best Ever Squash Casserole

• cups zucchini4 1⁄2 cups

  diced

• cups yellow squash↗4 1⁄2 cups

  diced

• cups yellow onions↗1 1⁄2 cups

  chopped

• (8 ounce) box Jiffy corn muffin mix1

  prepare as directed on box

• cup butter↗3⁄4 cup
• ounces process American cheese↗8 ounces

  diced, use a store brand not Velveeta

• chicken bouillon cubes↗3
• teaspoon garlic↗1 teaspoon

  minced

• teaspoon salt↗1 teaspoon
• teaspoon ground pepper↗1⁄2 teaspoon
• teaspoon thyme↗1⁄2 teaspoon
• tablespoon parsley↗1 tablespoon

  chopped

Step-by-step instructions

1. 1

   Prepare Jiffy Mix as directed, set aside to cool.

2. 2

   Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.

3. 3

   Cook on medium low heat just until tender, remove from heat.

4. 4

   Drain squash, reserve one cup of water for casserole.

5. 5

   On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.

6. 6

   Add chicken bouillon cubes and garlic to onions, stir.

7. 7

   Add drained squash and diced cheese, stir.

8. 8

   Crumble corn bread in squash and pour the reserved cup of water and mix well.

9. 9

   Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.

10. 10

    Cover casserole and place in a preheated oven at 350 degrees.

11. 11

    Bake for 50- 60 minutes.

12. 12

    Remove cover the last 20 minutes of baking time.