Boston Market Squash Casserole (clone)

Source: November 2000 Menu Minder

4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onion, chopped
1 box Jiffy corn muffin mix (prepared as directed on box)
3/4 cup (1 1/2 sticks) butter
8 ounces American processed cheese, diced (not Velveeta)
3 cubes chicken bouillon
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped

Prepare Jiffy mix as directed and set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.

On medium- low temperature, place all of the butter in large sauce pan and saut the onions till the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir. Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.