Boston Market Style Squash Casserole Recipes

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COPYCAT BOSTON MARKET SQUASH CASSEROLE



Copycat Boston Market Squash Casserole image

Provided by Jenny

Time 1h25m

Yield 8

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts :

BOSTON MARKET SQUASH CASSEROLE RECIPE - (4.6/5)



Boston Market Squash Casserole Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 12

4 1/2 cusp zucchini (diced)
4 1/2 cups yellow squash (diced)
1 1/2 cups yellow onion (chopped)
1 Box Jiffy corn muffin mix (prepare as directed on box)
3/4 cup of butter
8 ounces American cheese (diced, use a store brand not Velveeta)
3 cubes of chicken bouillon
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley (chopped)

Steps:

  • Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough 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 sauté 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. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.

BOSTON MARKET SQUASH CASSEROLE



Boston Market Squash Casserole image

This is fairly close to Boston Market's Squash Casserole. I've only had it a few times but its gooood. You can make this recipe to freeze ahead for OAMC. You'll be happy to have it in the freezer, I promise! :)

Provided by TishT

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onions, chopped
1 (6 ounce) box Jiffy corn muffin mix
3/4 cup butter
8 ounces cheddar cheese
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped

Steps:

  • Prepare Jiffy Mix as directed on the box, 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 sauté 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 13x11" baking pan that has been sprayed with a non-stick spray.
  • *This is the point I freeze mine - can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook!
  • Cover casserole and place in a preheated oven at 350°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.

Nutrition Facts : Calories 396.9, Fat 30, SaturatedFat 17.8, Cholesterol 76.2, Sodium 1163.9, Carbohydrate 22.8, Fiber 3.4, Sugar 9.5, Protein 11.1

BOSTON YELLOW SQUASH CASSEROLE



Boston Yellow Squash Casserole image

This is a lovely squash dish that was given to me by my friend Lisa in Boston. You may easily substitute zucchini for yellow squash. It can be put together ahead of time, and baked before serving. It is one of my dad's favorite squash dishes that I have made.

Provided by Expat in Holland

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs yellow squash, sliced
1 white onion, sliced thinly
1 1/2 cups cream of mushroom soup
1 1/2 cups cheddar cheese, grated
3/4 cup breadcrumbs
3 tablespoons butter, melted
1/2 teaspoon garlic powder
2 tablespoons parsley, chopped
1 teaspoon Italian spices

Steps:

  • Blanch squash and onion in boiling water for about 5 minutes. Drain well.
  • In bowl combine cream of mushroom soup, breadcrumbs, butter, garlic powder, parsley, and italian seasonings. Mix well.
  • Add squash, onions, cheddar cheese and stir well.
  • Pour into greased casserole dish.
  • Bake, in preheated 350F oven, for 30-35 minutes.
  • Serve.

Nutrition Facts : Calories 445.5, Fat 29.6, SaturatedFat 16, Cholesterol 67.4, Sodium 1097.5, Carbohydrate 29.8, Fiber 3.1, Sugar 6.8, Protein 17.1

BOSTON MARKET'S SQUASH CASSEROLE RECIPE - (4.2/5)



Boston Market's Squash Casserole Recipe - (4.2/5) image

Provided by raklisa2020

Number Of Ingredients 8

4 cups zucchini, chopped
4 cups yellow squash, chopped
1 large onion, chopped
1 1/2 sticks Earth Balance or other vegan butter
salt, black pepper, sage, thyme, and parsley to taste
1 package cheddar Daiya or other vegan shredded cheese
1 better than bouillon no chicken vegan bouillon cube
1 loaf of freshly baked vegan cornbread

Steps:

  • Preheat the oven to 375°F. In a large pot add chopped zucchini and yellow squash, cover with water, and cook until squash is tender. In another pan melt the Earth Balance. Saute onions in the Earth Balance until tender. Add 1 cube better than bouillon, thyme, salt, black pepper, and parsley to taste. Drain squash. Reserve 1 cup of the squash cooking water, save for later. And add the squash to the onion mixture. Combine well. Add 1 package of cheddar Daiya, mixing well. Crumble cornbread into the mixture and add the 1 cup of reserved water, make sure everything is well-combined. Add mixture to a lightly greased casserole dish, cover and bake at 375°F for about an hour or until browned and bubbly. Let cool for 10 to 15 minutes, then serve.

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