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Copycat Boston Market Squash Casserole
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This copycat Boston Market squash casserole is a family favorite with cornbread crumbles, melty cheddar cheese, and a zucchini-yellow squash duo. So tasty and easy.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
24 reviews
1 comment
ingredients
1 box Jiffy corn muffin mix (prepare as directed on box)
4 1/2 cups zucchini (diced)
4 1/2 cups yellow squash (diced)
3/4 cup butter
1 1/2 cup yellow onion (chopped)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
3 cubes chicken bouillon granules
1 teaspoon garlic (minced)
8 ounces Cheddar cheese, cubed
directions
Prepare the corn muffin mix as directed on the package. Once baked, set aside to cool while you prepare the rest of the recipe.
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
Place the zucchini and yellow squash in a large saucepan with enough water to just cover. Heat on medium-low heat until they are tender. Remove from heat, drain reserving one cup of the cooking water. Set aside.
In another saucepan, melt the butter over medium-low heat. Add the onions and saute until translucent. Add the salt, pepper, dried thyme, and fresh parsley. Stir well to combine.
Add the chicken bouillon cubes and garlic to the onion mixture. Stir well. Add the drained zucchini and squash and cheese. Stir well.
Crumble the cornbread into the squash mixture along with the reserved cup of cooking liquid. Mix to just combine. Place the mixture into the prepared baking dish.
Cover and bake at 350 degrees F for 50-60 minutes. Remove cover the last 20 minutes of baking time. Serve hot.
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recipe tips
For a lighter version, reduce the amount of butter and use low-fat cheese.
To enhance the flavor, consider adding a small amount of smoked paprika or cayenne pepper for a subtle smoky or spicy note.
If the casserole seems too dry before baking, add a little more of the reserved cooking liquid until the desired consistency is reached.
For a crispy topping, sprinkle additional grated cheese or breadcrumbs mixed with melted butter over the top before baking uncovered.
For even cooking, cut the zucchini and yellow squash into uniform pieces (sliced, diced, or shredded).
Allowing the casserole to stand for a few minutes after baking will make it easier to serve.
common recipe questions
What type of squash works best for this casserole?
Zucchini and yellow squash are ideal as they complement each other in flavor and texture, making the dish colorful and appealing. You can substitute other summer squash, if desired.
Can I substitute the Jiffy corn muffin mix with another brand?
Yes, any brand of corn muffin mix that yields a similar quantity of cornbread can be used. Alternatively, homemade cornbread can be used if preferred.
Why do I need to reserve some of the cooking water from the squash?
The reserved cooking water is added to the casserole to help moisten the mixture and prevent it from drying out during baking.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used in place of dried. Typically, the ratio is three times the amount of fresh herbs to dried. So, you may use 1.5 teaspoons of fresh thyme instead of 1/2 teaspoon dried.
What can I use instead of chicken bouillon cubes?
If you prefer not to use chicken bouillon cubes, chicken broth can be used as a substitute. Use double strength chicken broth in place of the reserved cooking water.
Is there a way to make this recipe vegetarian?
To make this dish vegetarian, substitute the chicken bouillon cubes with vegetable bouillon cubes or use vegetable broth in place of the chicken cubes and cooking water.
How can I tell when the casserole is fully baked?
The casserole is done when it is bubbly around the edges and the top is golden brown. Removing the cover for the last 20 minutes helps give the casserole a nicely browned top.
Can I add meat to this casserole?
Yes, cooked and crumbled bacon or diced ham can be added to the mixture if desired.
How long will leftovers last in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until thoroughly warmed.
Can this casserole be frozen?
Yes, the casserole can be frozen before or after baking. Wrap tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven. If freezing after baking, let it cool completely before freezing.
tools needed
9x13-inch Baking Dish: For holding the squash casserole during baking. Greasing the dish before adding the mixture helps prevent sticking.
Large Saucepans: For cooking the diced zucchini and yellow squash until tender. This pan should have enough capacity to accommodate both vegetables along with water. A second saucepan (or the same one if you wash it) to melt the butter and saute the onions along with the seasonings and finally the boiled squash and cheese.
Measuring Cups and Spoons: For measuring the ingredients such as zucchini, squash, onion, salt, pepper, and thyme..
Cutting Board and Knife: For chopping the yellow onion, zucchini, yellow squash, and mincing the garlic.
Mixing Spoon: A large spoon is necessary for mixing all the ingredients together thoroughly, especially after crumbling the cornbread into the mixture.
Colander: For draining the cooked zucchini and yellow squash after boiling to remove excess water.
what goes with it?
Grilled Chicken: The smoky flavor of grilled chicken will enhance the dish's earthiness, adding protein to balance the creamy, cheesy casserole.
Garlic Bread: A crunchy side like garlic bread will complement the creamy casserole and offer a contrast in texture.
Side Salad: A fresh mixed green salad with a light vinaigrette can add a refreshing flavor that offsets the richness of the casserole.
Sour Cream: A dollop of sour cream adds creaminess and a slight tang that can help cut through the richness of the cheese and butter in the casserole.
Pickled Jalapenos: For those who enjoy heat, pickled jalapenos can add a spicy kick that will contrast with the mild flavors of the squash and cheese.
Bacon Crumbles: Sprinkling crispy bacon on top before serving adds a savory crunch and a smoky flavor that complements the overall richness of the dish.
Honey Drizzle: A light drizzle of honey can enhance the natural sweetness of the squash, making for a surprisingly delightful contrast to the savory flavors.
nutrition data
366 calories, 29 grams fat, 18 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
June 8, 2018
I love the recipe the way it is written, but will use regular unsweetened cornbread in the future. Thank you for sharing.
November 17, 2017
I love this recipe, but shy away from boxed mixes due to all the extra "stuff", & used home made corn bread ingredients (like corn meal & buttermilk), used my own chicken broth & lightly cooked the veggies. Added extra herbs, eggs - 2 & cheese too. Not sweet like with Jiffy Mix, but still very good.
July 23, 2017
Great recipe. Don't add salt and use low sodium chicken broth or vegetarian broth. Add a jalapeño!!
Im going to try this recipe but wanted to add something... I am sitting here right now eating the real thing and can say there is also a bit of Rosemary in it. Thanks
January 20, 2015
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.
December 5, 2014
Tried for the first time at Thanksgiving. Everyone loved iit, even the picky eaters! Will make again.
April 21, 2014
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!
April 15, 2014
This is the best. Just like Boston Market made it. This recipe is a definite keeper.
December 23, 2013
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.
July 3, 2013
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.
October 10, 2012
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
May 23, 2012
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.
May 7, 2011
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.
December 29, 2010
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!!!
August 7, 2010
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!
April 25, 2010
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!
December 26, 2009
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.
December 31, 2008
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.
November 27, 2008
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!
November 26, 2008
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!
December 28, 2007
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.
November 15, 2007
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
July 25, 2007
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.
May 8, 2006
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.
December 31, 2004
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.