Recipe of the Week Returns!

This is a feature I used to do on the old blog. Nothing fancy just a tried and true recipe of mine that I like to share. The children and I planted a container garden this year and it has been a lot of fun. Nothing like the work I did in Grandmama's garden as a child, but fun for all of us. Our garden has been abundant so far in Jamie's squash and especially Taylor's zuchinnis. This week I needed to use up several of those lovely squash so I made a recipe I have been saving for over a year to try! This recipe is also a copy cat recipe which I enjoying trying although they do always turn out like the original. I got this recipe from the Southern Living Boards. The recipe makes a lot and is good reheated. I am not sure it tastes just like the original since I have not been to Boston Market in ages.

CopyCat Boston Market Squash Casserole

4.5c zucchini, diced
4.5c yellow squash, diced
1.5c yellow onion, chopped
1 box of jiffy corn muffin mix, prepared as on box
1.5 sticks of butter or margarine (I used bluebonnet)
8oz cheddar cheese, cubed
3 cubes chicken bouillon
1/2tsp thyme
1Tbsp parsley, chopped
1tsp garlic, minced
1/2tsp ground black pepper
1tsp salt

Prepare Jiffy mix as directed on the box, set aside to cool.
Preheat oven to 350.
Place zucchini and yellow squash in a large saucepan and add water to cover.
Cook on med-lo heat until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
In large sauce pan on med-low place the butter and saute the onions until the onions turn clear.
Add salt, pepper, thyme, and parsley.
Add bouillion cubes and garlic to onions, stir and saute another minute.
Add drained squash and diced cheese, stir.
Crumble prepared corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray.
Cover casserole. Bake for 50-60 min.