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Zucchini & Squash Casserole Recipe

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This recipe for Zucchini & Squash Casserole is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 cups Zucchini (Diced)
4 1/2 cups Squash (Diced)
1 1/2 cups Yellow Onion (Chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 sticks of Butter
8 ounces of Cheddar Cheese
3 Cubes of Chicken Bouillon
1 tsp Garlic (minced)
1 tsp Salt
1/2 tsp Ground Pepper
1/2 tsp Thyme
1 tbsp Parsley (Chopped)
Directions:
Directions:
Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large saucepan 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 11x13-inch 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1-2 Hours
Personal Notes:
Personal Notes:
Lower Fat content by reducing amount of butter used by half.

Also feel free to add more cheese for the top of casserole. (Colby and Jack Cheese mix is great for on top).

 

 

 

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