Squash Casserole
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 pieces cornbread (or about 1/2 of a 1lb package of Marie Callender's cornbread)
- 3 cups zucchini, chopped into quarters
- 3 cups yellow squash, chopped into quarters
- 1⁄2 yellow onion, finely chopped
- 2 -3 tablespoons fresh parsley, finely chopped
- 1⁄4 cup butter
- 1 vegetable bouillon cube
- 1 teaspoon garlic, finely chopped
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon ground black pepper (to taste)
- 1⁄2 teaspoon dried thyme
- 4 ounces cheddar cheese, diced
directions
- Prepare cornbread per the instructions on the package.
- Pre-heat the oven to 350°F.
- Place the zucchini and squash in a pot and add just enough water to cover.
- Cook over medium-low heat until tender.
- Drain and set aside to cool, reserving 1 cup of water.
- Melt the butter in a large sauce pan.
- Add the chopped onion and parsley and cook over medium heat until the onions are soft and translucent.
- Add the salt, pepper, thyme, garlic, and vegetable bouillon cube, and stir.
- Add the cooked zucchini and squash and the cheddar cheese, and stir.
- Crumble in the cornbread and add the reserved water, and stir.
- Put mixture into a 9" x 13" pan that has been sprayed with a non-stick spray.
- Bake covered at 350 F for about 60 minutes.
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