Squash Casserole

Ingredients

- 4 1/2 cups zucchini, diced (about 4)

- 4 1/2 cups yellow squash, diced (about 4)

- 1 1/2 cups yellow onions, chopped

- 1 (6 ounce) box Jiffy corn muffin mix or Keto Cornbread mix w/ sweet corn extract

- 3 tablespoons butter

- 8 ounces cheddar cheese

- 3 chicken bouillon cubes

- 1 teaspoon garlic, minced

- 1 teaspoon salt

- 1/2 teaspoon ground pepper

- 1/2 teaspoon thyme

- 1 tablespoon parsley, chopped

Directions

Prepare cornbread mix as directed on the box, set aside to cool. If using keto cornbread, add several drops of sweet corn extract (optional)

Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.

Cook on medium low heat just until tender, remove from heat.

Drain squash, reserve one cup of water for casserole.

On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.

Add chicken bouillon cubes and garlic to onions, stir.

Add drained squash and diced cheese, stir.

Crumble corn bread in squash and pour the reserved cup of water and mix well.

Place squash mixture in a 13×11" baking pan that has been sprayed with a non-stick spray.

Cover casserole and place in a preheated oven at 350F

Bake for 50-60 minutes.

Remove cover the last 25 minutes of baking time.

Notes

keto version bakes better at 375