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.
366 calories, 29 grams fat, 18 grams carbohydrates, 10 grams proteinper serving. This recipe is low in carbs.
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Really good, really easy, 1/4 c butter, 1/4 I Can't Believe it's Not Butter, 2 chicken bouillon. Did not precook squash. Yum. Was really good with posole and green chile sauce.
Guest Foodie December 5, 2014 REVIEW:
Tried for the first time at Thanksgiving. Everyone loved iit, even the picky eaters! Will make again.
Tammy April 21, 2014 REVIEW:
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!
Dan Wisnoski April 15, 2014 REVIEW:
This is the best. Just like Boston Market made it.
This recipe is a definite keeper.
Mike M. December 23, 2013 REVIEW:
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.
squash fan July 3, 2013 REVIEW:
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.
Love4Leggs October 10, 2012 REVIEW:
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
Christina May 23, 2012 REVIEW:
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.
Member since: May 7, 2011
meastman2425 May 7, 2011 REVIEW:
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.
jackie December 29, 2010 REVIEW:
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 Foodie August 7, 2010 REVIEW:
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!
Lil Ms. Texas April 25, 2010 REVIEW:
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!
Member since: Dec 20, 2009
cmoreno73 December 26, 2009 REVIEW:
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.
DadCook December 31, 2008 REVIEW:
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.
Pookaflora November 27, 2008 REVIEW:
Truly yummy, made this squash casserole for Thanksgiving 2008 and everyone raved about how delicious it was. Got second billing, turkey took first. I cooked the squash in chicken broth because all the bouillon cubes had MSG. Make sure you drain the liquid from the squash really well. Used only 1 cup of chopped onions and sauted in 1/2 stick of butter. Doubled the cheese to 16 ounces (mild cheddar cubed). After you assemble all the ingredients, add the liquid the recipe calls for - don't add extra liquid even if it looks dry. When you bake the squash casserole it will release additional liquid. This is the best squash casserole I've ever made or eaten. Enjoy!
KSH November 26, 2008 REVIEW:
I wanted to buy some from Boston Market in 2007 for our Thanksgiving meal. But was told they were no longer selling it (Dallas, TX). So my friend found this recipe for me to make.
I made it and WOW! Everyone LOVED IT! It's now a staple in our Thanksgiving meal.
As another poster said, they added additional cheese. I did as well and it came out perfectly. Doubling the cheese would work just fine.
Make this dish, and you will NOT be disappointed!
LT December 28, 2007 REVIEW:
I've made this twice and it was awesome! The first time it seemed a little greasy, so I only used 1 stick of margarine the second time...much better. I cubed the cheese the first time and used shredded the second time...I think cubed is better.
MawMaw Grammy November 15, 2007 REVIEW:
This casserole is absolutely awesome. It is easy to prepare and everybody loved it! This dish will definitely be on our Thanksgiving table this year. Thank you, thank you
Member since: Jul 25, 2007
guyscook2uknow July 25, 2007 REVIEW:
I have used this recipe several times and have yet to be disappointed. A little bit time consuming, but well worth the effort. The last time I made it I sauteed mushrooms along with the onions and garlic and found it to be a nice little addition.
Chicadeal May 8, 2006 REVIEW:
Thank you for this great recipe!
I could not believe my eyes when it was finished...I'm so proud of myself. Everybody loved it. So long Boston Market!!!
I followed the recipe step by step and the results were amazing...it is soooo good.
Member since: Dec 31, 2004
LittleDoozer December 31, 2004 REVIEW:
WONDERFUL!! I made this and brought it to work for a co-worker. The casserole was eaten before lunch by everyone!! Yummy. I followed directions exactly, but added more cheese for the top of casserole. ( recipe calls for 8oz, I used 16oz) Everyone at work wants the recipe. Those that say they don't like squash were chowing down. I would make this again for almost any occasion.