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Boston Market Squash Casserole

recipe at a glance
Rating: 5/5 5 stars
19 reviews

ready in: 1-2 hrs
serves/makes:   8

recipe id: 12877
cook method: stovetop, oven
Boston Market Squash Casserole Recipe
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4 1/2 cups zucchini (diced)
4 1/2 cups yellow squash (diced)
1 1/2 cup yellow onion (chopped)
1 box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup butter
8 ounces Cheddar cheese
3 cubes chicken bouillon
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped


Prepare corn muffin mix as directed, 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 saute 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 13"x11" baking pan that has been sprayed with a non-stick spray. Cover casserole and place in a preheated oven at 350 degrees 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.

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366 calories, 29 grams fat, 18 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
Only 1 thing I changed. I added 3/4 envelope of real bacon pieces to the mixture and then sprinkled the rest on top! Fantastic!

Guest at CDKitchen.com

REVIEW: recipe rating
This is the best. Just like Boston Market made it.
This recipe is a definite keeper.

Guest at CDKitchen.com

REVIEW: recipe rating
To make this more like Boston Markets recipe. Beat 6 eggs and combine with all ingredients to form a light paste. Include 8 oz of shredded cheese in the mixture. Then put the additional 8 oz of shredded cheese on top. I also cut th bullion to 2 cubes.

Guest at CDKitchen.com

REVIEW: recipe rating
I don't know if it's like Boston Market or not but my whole family loved it. Even had a couple extra kids over for dinner and they liked it.

Guest at CDKitchen.com

REVIEW: recipe rating
This was a GREAT recipe. I followed the recipe with the exception of using 2 boxes of cornbread and I use shredded cheddar cheese. The squash casserole at BM is my favorite item on their menu. This tasted much like what is at BM. This will be on my menu this Holiday Season. Thanks for sharing

Guest at CDKitchen.com

REVIEW: recipe rating
Delicious, although I made some modifications: no salt, half the butter, double the cheese. Cheese was cubed, and I reserved some of it and cornbread for a delicious crusty topping.

Registered Member at CDKitchen.com

Member since: May 7, 2011
REVIEW: recipe rating
i was disappointed with the results of this recipe. First and most importantly it was VERY salty. Maybe the result of the chicken bouillon I used? i would suggest cutting back on the added salt. The salt overload made the casserole almost inedible for me!

Secondly, this is a very time-consuming thing to cook. that may be fine for some, but for me, I'd rather make other things that take less than an hour to prepare and put in the oven!

And, finally, this didn't taste at all like the squash casserole I've had on many occasions at local Boston Markets.

Guest at CDKitchen.com

REVIEW: recipe rating
Made this for christmas because I was looking for a good squash recipe.So Good!!!! Everyone loved it. Used 16 oz of cubed cheese like some of the reviews suggested. Will use this again!!!

Guest at CDKitchen.com

REVIEW: recipe rating
I use to manage a Boston Market and it is pretty darn close to the real deal! I use this recipe all the time and it is always a hit!

Guest at CDKitchen.com

REVIEW: recipe rating
Love this casserole! I halved the recipe for my first attempt. The only changes I made were cutting the butter to 4Tbsp, & substituting Herbes de Provence for the thyme, which I didn't have. Also I ommitted the boullion and used low sodium chicken broth rather than the cooking water. I'll try it w/ the thyme and even a little less butter when I make it again - which will be very soon! Thanks!

Registered Member at CDKitchen.com

Member since: December 20, 2009
REVIEW: recipe rating
This recipe is definitely the closest to the real deal! My family loved it and it was so tasty. I would make a slight change next time. The 3 bouillon cubes might be a bit much. It tasted salty to me, so I will only use 2 next time. It can get a little greasy with all the butter, but so it the BM version. Next time I will leave out the 1/2 stick of butter. Overall, this will be my recipe from now on.

Guest at CDKitchen.com

REVIEW: recipe rating
I love the Boston Market Casserole and after my wife and sister-in-law tried their own casserole dishes,I set out to find the right one. Well here it is!! This dish is soooo good I will have it time and time again. I am not a cook but I can follow directions and this is easy to make and well worth the time.