Recipes Squash Casserole (Side dish)

Number of Servings
    • 4 1/2 cups diced zucchini
    • 4 1/2 cups diced yellow squash
    • 1 1/2 cups chopped yellow onion
    • 1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
    • 4 tablespoons reduced-fat margarine
    • 8 ounces 2% American processed cheese
    • 3 teaspoons granulated chicken bouillon
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon thyme
    • 1 tablespoon chopped parsley

Prepare Jiffy Mix as directed, set-aside to cool. 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 the butter in large saucepan and saute the onions until they turn clear. Add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions and 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"x 9" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 40-45 minutes. Remove cover the last 20 minutes of baking time. This casserole is a great replacement for stuffing or potatoes.

Nutrition Information

128 Calories; 5g Fat (33.3% calories from fat); 7g Protein; 15g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 542mg Sodium.