Amanda's Yellow Crookneck Squash Casserole
(my own healthier version of Boston Market's Squash Casserole)
Serves/Makes: 8 | Difficulty Level: 3 | Ready In: 1-2 hrs
9 cups yellow squash diced (about 6 whole crooknecks)
1 1/2 cup onion (chopped)
1 box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup olive oil
8 ounces cheddar cheese (shredded)
3 cubes chicken bouillon
1 teaspoon garlic (minced)
1/2 teaspoon ground black pepper
1/2 teaspoon thyme (or Italian seasoning)
|Before covering to bake and with out the cheese topping for the last 20 minutes.|
Prepare corn muffin mix as directed, set aside to cool.
Cook the yellow squash in a large saucepan, with just enough of water to cover, until tender and then remove from heat. Drain squash, but keep one cup of water for casserole.
Pour the oil in large saucepan, add pepper, thyme, chicken bouillon cubes, garlic and onions. Stir and saute the onions until the onions turn clear.
In a 13" x 9" casserole dish that has been sprayed with a non-stick spray, add a layer of drained squash. Then crumble half the corn bread on top of the squash. Sprinkle half the cheese, then another layer of crumbled corn bread and squash. Pour the reserved cup of water and mix.
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 and add remaining cheese.