maybe to 1/2 stick and I still would not cook the zucchini. If I made this again, I'd cut back again on the butter. Maybe the grease had a time to incorporate into the casserole after cooling. After it cooled, I tried it again and just heated a little bit in the microwave.
I split it between two disposable aluminum pans and froze one and baked one. I sauteed the onions but not the zucchini. I made as suggested only cut the butter to one stick. The cheese already produces a little bit of grease so, if you have a sensitive stomach, do not use the entire 3/4 cup (a stick and a half) of butter. I will NEVER go back to my old Squash Casserole recipe again!!! Also, crumbling the Jiffy Corn Muffin in the casserole (instead of my usual Seasoned bread crumbs) seemed to have made all the difference. I was almost tempted to use shredded chesse but the cubes of cheddar cheese are like finding little drops of heaven. This recipe tastes exactly like Boston Market Squash Casserole (if not better). My boyfriend was disappointed to find that I had given so many "to-go" boxes.he didn't have any left. Everyone wanted to take some home.even the folks who claim to dislike squash. Lucky for me.it was a HUGE success! I even had to make "to-go" boxes because everyone loved it so much. It was the first time I'd tried the recipe so I was a little skeptical. OH.MY.GOD!! I made this for a some friends about two weeks ago (just as an experiment). Lower Fat content by reducing amount of butter used by half.Remove cover the last 20 minutes of baking time.Cover casserole and place in a preheated oven at 350☏.Then all you have to do is thaw when ready and cook! *This is the point I freeze mine - can also be frozen in 2 small pans if desired.Place squash mixture in a 13x11" baking pan that has been sprayed with a non-stick spray.Crumble corn bread in squash and pour the reserved cup of water and mix well.Add drained squash and diced cheese, stir.Add chicken bouillon cubes and garlic to onions, stir.On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.Drain squash, reserve one cup of water for casserole.Cook on medium low heat just until tender, remove from heat.Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.Prepare Jiffy Mix as directed on the box, set aside to cool.
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