4 1/2 c, squash, diced
1 1/2 c. yellow onion, chopped
1 1/2 stick margarine or butter
8 oz. Velveeta cheese, cut into cubes
3 chicken bouillon cubes
1 t. garlic, minced
1 t. salt
1/2 t. pepper
1/2 t. thyme
1 T. parsley, chopped
**1 box jiffy cornbread mix, prepared according to directions, cooled
Place zucchini & squash in a large saucepan and cover with water. Cook on medium heat just until tender. Remove from heat and drain, reserving 1 c. water. Place all margarine in pan and saute onions until clear. Add all seasonings and bouillon cubes. Stir. Add squash and cheese. Stir. Crumble cornbread in squash and add reserved water*. Place in sprayed 9x13 dish. Cover. Bake for 40 minutes at 350 degrees. Uncover and bake 20 more minutes.
*may not need this cup of water if casserole is moist enough
**can substitute 1-2 sleeves Ritz crackers, crushed, for the Jiffy cornbread, if desired.
***1 lb. meat can also be added to the recipe for a main dish. ! have added chopped cooked chicken, or diced ham. A friend of mine has used browned sausage in hers. Do not add salt if using ham in casserole.
Enjoy!
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