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.
15 reviews Guest: Christina
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.
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!!!
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: Lil Ms. Texas
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!
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.
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.
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 ma... read more
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!
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.
Guest: MawMaw Grammy
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
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.
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.
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.
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
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.