"Boston Market" Squash Casserole

4-1/2 cups zucchini, diced (about 1.5 lb, or 3 zucchinis)

4-1/2 cups yellow squash, diced (about 1 pound, or 2.5 squashes)

1-1/2 cups chopped yellow onion

1 box Jiffy corn muffin mix (prepared as directed on box)

3/4 cup (1-1/2 sticks) butter

8 oz American processed cheese, diced (not Velveeta)

3 cubes chicken bouillon, crushed between two spoons

1 tsp garlic, minced

1 tsp salt

1/2 tsp ground pepper

1/2 tsp thyme

1 Tbs parsley, chopped

1. Prepare cornbread as directed and set aside to cool.
   
2. Place zucchini and yellow squash in a large saucepan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash, reserving 1 cup water for casserole.
3. On medium-low temperature, place all of the butter in a large saucepan and saute the onions until they turn clear.
   
4. Add salt, pepper, thyme, parsley, chicken bouillon, and garlic to onions. Stir.
   
5. Add drained squash and diced cheese; stir. Crumble cornbread into squash and add reserved cup of water. Mix well.
6. Spray a 9 X 13 baking pan with non-stick spray and pour the squash mixture into it. Cover with foil and bake in a preheated oven at 350 for 50-60 minutes. Remove cover for the last 20 minutes of baking time.

This is a great recipe for Thanksgiving. You can make it ahead and freeze it, and it turns out great. Put it in a disposable foil pan and cover with heavy duty foil. Allow 24-32 hours to thaw in refrigerator and then bake as directed.

This tastes at least as good as Boston Market's squash casserole.