Squash Casserole

• 2 large zucchini, cut in pieces
• 2 yellow squash, cut in pieces
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 stick organic butter
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon parsley
• 1 teaspoon Mrs. Dash onion & herb seasoning
• 1 cup vegetable or chicken broth
• 6 corn muffins, crumbled
• 8 ounces cheddar cheese, shredded

1. Heat a deep skillet over medium heat and melt the butter.
2. Add the onions and cook for one minute.
3. Add the zucchini, squash, and garlic, and mix well.
4. Add the salt, pepper, and Mrs. Dash, mix well and cook for about 3-4 minutes until veggies are fork tender.
5. Add the broth, and then crumble the corn muffins into the veggie mixture.
6. Gently mix, then pour into a large rectangular baking dish.
7. Sprinkle with cheese, and bake at 375* for 25 minutes until cheese is lightly browned and bubbly.
8. WATCH ME MAKE THIS YOUTUBE:rnDASH OF AMY

zucchini, yellow squash, onion, garlic, butter, salt, black pepper, parsley, onion, vegetable, corn muffins, cheddar cheese

Taken from food52.com/recipes/78097-squash-casserole (may not work)