Jimmie Morrow's Squash Casserole
- Ingredients:
- 4 1/2 c. zucchini
- 4 1/2 c. yellow squash
- 1 1/2 sticks butter
- 1 1/2 cups chopped yellow onion
- 1 tsp. minced garlic
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 tsp. thyme
- 1 tbsp. chopped parsley
- 1 c. veggie broth
- 1 can petite diced tomatoes (14.5 oz.)
- 10 oz. American cheese (diced) (Note: Use store brand, not Velveeta.)
- 1 box Jimmy Corn Muffin Mix
Prepare cornbread as directed on box and set aside to cool.
Place chopped zucchini and yellow squash in a large sauce pan with enough water to cover. Cook on medium-low heat just until tender and remove from heat. Drain squash and reserve one cup of water for casserole.
On medium-low heat place all the butter in pan and saute onions until clear. Add garlic, salt, pepper, thyme, parsley, and tomatoes to the onions and stir. Next add drained squash and diced cheese to the onion mixture and stir. Crumble cornbread in squash and add veggie broth and mix well.
Place squash mixure in a 13 x 11 inch buttered baking pan. Cover casserole and place in a preheated oven at 350 degrees. Bake 50-60 minutes. Remove cover the last 20 minutes of baking time.
Serving Size: 8-10