Community Pick
Boston Market Squash Casserole
"This is fairly close to Boston Market's Squash Casserole. I've only had it a few times but its gooood. You can make this recipe to freeze ahead for OAMC. You'll be happy to have it in the freezer, I promise! :)"
photo by Jonathan Melendez
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 1⁄2 cups zucchini, diced
- 4 1⁄2 cups yellow squash, diced
- 1 1⁄2 cups yellow onions, chopped
- 1 (6 ounce) box Jiffy corn muffin mix
- 3⁄4 cup butter
- 8 ounces cheddar cheese
- 3 chicken bouillon cubes
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon thyme
- 1 tablespoon parsley, chopped
directions
- Prepare Jiffy Mix as directed on the box, 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 of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
- Add chicken bouillon cubes and garlic to onions, 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 13x11" baking pan that has been sprayed with a non-stick spray.
- *This is the point I freeze mine - can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook!
- Cover casserole and place in a preheated oven at 350°F.
- Bake for 50-60 minutes.
- Remove cover the last 20 minutes of baking time.
- Lower Fat content by reducing amount of butter used by half.
Questions & Replies
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Can this be made in an instant pot? -
Can you advise what kind(s) of yellow squash? There seems to be so many different types. -
Can I make ahead of time? I want to take it today, but not put in oven until tomorrow. -
Can you assemble the day before and leave in refrigerator until you bake it?? Thank yoi
Reviews
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OH...MY...GOD!! I made this for a some friends about two weeks ago (just as an experiment). It was the first time I'd tried the recipe so I was a little skeptical. Lucky for me...it was a HUGE success! I even had to make "to-go" boxes because everyone loved it so much. Everyone wanted to take some home...even the folks who claim to dislike squash. My boyfriend was disappointed to find that I had given so many "to-go" boxes...he didn't have any left. We've had it FOUR times since!! This recipe tastes exactly like Boston Market Squash Casserole (if not better). I was almost tempted to use shredded chesse but the cubes of cheddar cheese are like finding little drops of heaven. Also, crumbling the Jiffy Corn Muffin in the casserole (instead of my usual Seasoned bread crumbs) seemed to have made all the difference. I will NEVER go back to my old Squash Casserole recipe again!!! I only have one suggestion: 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. Just use about 1/3 cup. -
Excellent!! No need to cook squash/zucchini prior to assembling dish, cooks perfectly in oven. Half butter, omit salt completely, used shredded cheese. Wonderful!
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Yummmmmy! What a great way to use up my garden squash. The first time I made this, I did find, like others, that it was a little heavy and soggy. My DH also likes his veggies to be firmer. All was easily fixed the next time by NOT cooking the squash prior to baking, and by reducing both cheese and butter by half. I also then used only enough bouillion to moisten the mixture prior to popping in the oven. The result was a much lighter dish that was more to our palette, and yes, more like stuffing than a casserole. In fact, when people ask what it is I tell them Squash Stuffing - it seems to help mitigate any aversion to squash.
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I made as suggested only cut the butter to one stick. I sauteed the onions but not the zucchini. I split it between two disposable aluminum pans and froze one and baked one. While this tasted ok... it was still very greasy. After it cooled, I tried it again and just heated a little bit in the microwave. It tasted a little better. Maybe the grease had a time to incorporate into the casserole after cooling. If I made this again, I'd cut back again on the butter.. maybe to 1/2 stick and I still would not cook the zucchini. It cooked enough when you bake the casserole in the oven. I think the leftovers would be good served for breakfast with a poached egg. : UPDATE: After freezing the other casserole... I defrosted it today and baked it uncovered for about 35 minutes until it was golden on the rim of the casserole. It was a huge hit with my guest. I enjoyed it much more after being frozen than I did when I first made it.<br/>UPDATE: 8/27/2014 After cutting back on the butter and doubling the recipe otherwise and splitting it between THREE little aluminum pans.... OMG... this stuff is to DIE for. It bakes up nice and brown and delicious. I had some huge zucchinis to use... so I cut the seed part out of them and used everything else.. skin and meat. This is good. ... it's awesome. You must make it. -
This is an amazing casserole. I always have tons of squash on hand and so I try to find new ways to use it up and this one is a definite keeper.
see 77 more reviews
Tweaks
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This recipe was great. I just used 1.5 tsp of vegetables bouillon. And just like that, it's a vegetarian dish. I also cut my butter by a third. -
I lived on that squash casserole. When boston market discontinued it i was heart broken. Gonna try the recipes here on line. I hope its the same. -
Add chicken to it and make it a meal
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
