Squash Casserole

Name: Squash Casserole
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; 12 yellow onion, finely chopped; 2 -3 tablespoons fresh parsley, finely chopped; 14 cup butter; 1 vegetable bouillon cube; 1 teaspoon garlic, finely chopped; 12 teaspoon salt (to taste); 12 teaspoon ground black pepper (to taste); 12 teaspoon dried thyme; 4 ounces cheddar cheese, diced

12 ingredients

1 steps

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
12 yellow onion, finely chopped
2 -3 tablespoons fresh parsley, finely chopped
14 cup butter
1 vegetable bouillon cube
1 teaspoon garlic, finely chopped
12 teaspoon salt (to taste)
12 teaspoon ground black pepper (to taste)
12 teaspoon dried thyme
4 ounces cheddar cheese, diced

Directions

1

["Prepare cornbread per the instructions on the package.", "Pre-heat the oven to 350F.", "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.""