Thanksgiving Recipes from Razzle Dazzle Recipes
Squash Casserole Recipe
4 1/2 c. zucchini (diced)
4 1/2 c. yellow squash (diced)
1 1/2 c. yellow onion (chopped)
1 Box Jiffy Corn Muffin Mix
1 1/2 sticks of butter
8 oz. American processed cheese, diced
3 cubes of chicken bouillon
1 t. garlic, minced
1 t. salt
1/2 t. ground pepper
1/2 t. thyme
1 T. parsley, chopped
Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and
yellow squash in a large sauce pan and add just enough of water to
cover. Cook on medium low heat just until tender, remove from heat.
Drain squash, reserve one 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 salt, pepper,
thyme, and parsley. Add chicken bouillon cubes and garlic to onions,
stir. Add drained squash and diced cheese, stir. Crumble corn bread
in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13"x11" baking pan that has been sprayed
with a non-stick spray. Cover casserole and place in a preheated
oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last
20 minutes of baking time.
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