Boston Market Squash Casserole (Copycat) Recipe
Boston Market Squash Casserole (Copycat) Recipe. If you’re a fan of Boston Market’s Squash Casserole, you’re in for a treat with this copycat recipe!
It’s a fantastic side dish that brings a comforting and hearty addition to any meal.
The beauty of this dish lies in its simplicity and the wholesome ingredients used. You’ve got the goodness of zucchini and yellow squash, paired with the rich flavors of butter, onions, and a blend of herbs. Cheese adds that lovely, gooey texture, making each bite absolutely satisfying.
This casserole works wonders alongside your main dishes, whether it’s a juicy steak, roasted chicken, or even as a standalone vegetarian meal.
Tips and Tricks
Prepping the Vegetables
Grating the zucchini and yellow squash can be a bit time-consuming. To save time, you can use a food processor with a grating attachment. It speeds up the process and ensures evenly grated vegetables.
Cornbread Consistency
Ensure your cornbread is completely cooled before crumbling it into the squash mixture. This helps maintain a good texture in the casserole and prevents it from becoming mushy.
Cheese Melting
For a smoother cheese distribution, consider using shredded cheddar instead of diced. Shredded cheese melts more evenly and integrates better with the other ingredients.
Bouillon Cubes
To help the bouillon cubes dissolve more easily, you can crush them with the back of a spoon before adding them to the saucepan. This ensures a more even flavor distribution.
Baking Tips
To get a perfectly browned top, you can sprinkle a little extra cheese on top of the casserole before baking. Remove the foil for the last 20 minutes of baking to allow the top to crisp and brown nicely.
Related Recipes
Cheesy Stuffed Zucchini
Grilled Garlic Parmesan Zucchini
Bacon Parmesan Brussels Sprout Gratin
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Boston Market Squash Casserole Copycat
Ingredients
- 4½ cups grated zucchini
- 4½ cups grated yellow squash
- 1½ cups yellow onions chopped
- 1 box (6 ounce) Jiffy corn muffin mix
- ¾ cup butter
- 8 ounces cheddar cheese diced
- 3 chicken bouillon cubes
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon thyme
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Jiffy Mix according to the instructions on the box. Once done, let it cool down.
- In a large saucepan, place zucchini and yellow squash. Add enough water to just cover them.
- Heat the saucepan over medium-low heat until the squash becomes tender, then take it off the heat. Drain the squash, but remember to keep one cup of the water for later.
- In the same saucepan, melt all the butter over medium-low heat. Add onions and cook them until they become translucent. Then, season with salt, pepper, thyme, and parsley.
- Add chicken bouillon cubes and garlic to the onions, and mix them together.
- Next, add the drained squash and diced cheese to the saucepan, stirring them in.
- Crumble the cooled cornbread into the squash mixture. Pour the cup of reserved water over it and mix everything well.
- Spray a 13×11-inch baking pan with non-stick spray. Transfer the squash mixture into this pan.
- Cover the casserole with a lid or foil and bake in an oven preheated to 350°F.
- Bake for 50-60 minutes. For the last 20 minutes, remove the cover to let the top brown.
Notes
Nutrition
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