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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This squash casserole is a great way to use leftover cornbread. 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 |
1/2 yellow onion, finely chopped |
2 -3 tablespoons fresh parsley, finely chopped |
1/4 cup butter |
1 vegetable bouillon cube |
1 teaspoon garlic, finely chopped |
1/2 teaspoon salt (to taste) |
1/2 teaspoon ground black pepper (to taste) |
1/2 teaspoon dried thyme |
4 ounces cheddar cheese, diced |
Directions:
1. Prepare cornbread per the instructions on the package.
2. Pre-heat the oven to 350°F.
3. Place the zucchini and squash in a pot and add just enough water to cover.
4. Cook over medium-low heat until tender.
5. Drain and set aside to cool, reserving 1 cup of water.
6. Melt the butter in a large sauce pan.
7. Add the chopped onion and parsley and cook over medium heat until the onions are soft and translucent.
8. Add the salt, pepper, thyme, garlic, and vegetable bouillon cube, and stir.
9. Add the cooked zucchini and squash and the cheddar cheese, and stir.
10. Crumble in the cornbread and add the reserved water, and stir.
11. Put mixture into a 9 x 13 pan that has been sprayed with a non-stick spray.
12. Bake covered at 350 F for about 60 minutes.
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