Boston Market Squash Casserole

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February 7, 2009 by Stephanie Manley, Last Updated June 17, 2021 23 Comments

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The Boston Market Squash Casserole is delicious, now you can recreate their famous squash casserole at home.

Boston Market Squash Casserole - CopyKat Recipes (1)

Table of Contents

Zucchini and Yellow Squash Casserole

Are you looking for a good side dish? If you love squash, this may be the perfect recipe for you. This delicious casserole has both zucchini and yellow summer squash.

This copycat recipe for Boston Market Squash Casserole makes several servings so this is perfect for a large gathering. It’s great for Thanksgiving.

Boston Market Squash Casserole Recipe Ingredients

This Boston Market menu item is made with basic ingredients you can buy at the grocery store. Here’s a list of what you need:

Jiffy corn muffins mix
Zucchini
Yellow Squash
Yellow onion
Butter
Deli American cheese
Chicken bouillon cubes
Garlic
Salt
Ground black pepper
Thyme
Parsley

Boston Market Squash Casserole - CopyKat Recipes (2)

How to Make Boston Market Squash Casserole

Prepare Jiffy Mix corn muffins according to the package instructions and cool the muffins completely.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and enough water to cover them.
Cook the squash on medium-low heat until tender.
Remove the squash from the heat, drain, and reserve one cup of the cooking water for the casserole.
Melt the butter in a large pan over medium-low heat.
Add onions and sauté them until they turn clear.
While sautéing, add salt, pepper, thyme, and parsley.
Add the bouillon cubes and garlic. Stir to combine.
Add drained squash and cheese. Stir to combine.
Crumble cornbread into the pan.
Add the reserved cup of water to the pan and mix well.
Spread the squash mixture in a greased 13 x11-inch baking pan.
Cover and bake at 350 degrees for 50 to 60 minutes.
Remove the cover in the last 20 minutes of baking time.

You can make this casserole ahead of time. Cook this casserole fully and then allow it to cool completely. You can store it in the refrigerator and reheat it when you need to serve this dish.

Boston Market Squash Casserole - CopyKat Recipes (4)

Love Boston Market? Make these copycat recipes!

Boston Market Cornbread
Boston Market Creamed Spinach
Boston Market Garlic Dill New Potatoes
Boston Market Mac and Cheese
Boston Market Meatloaf
Boston Market Sweet Potato Casserole

Favorite Casserole Side Dish Recipes

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Broccoli and Rice Casserole
Cheesy Hashbrown Casserole
Creamed Corn Casserole
Sweet Potato Casserole with Pecans
Twice Baked Potato Casserole

Check out more of my easy casserole recipes and the best fast food recipes here on CopyKat!

Be the hero at dinner when you make the Boston Market Squash Casserole recipe.

5 from 7 votes

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Course: Side Dish

Cuisine: American

Keyword: Boston Market Recipes, Squash, Squash Casserole

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 279kcal

Author: Stephanie Manley

Ingredients

1 Box Jiffy corn muffin mix prepare as directed on the box
4 1/2 cups diced zucchini
4 1/2 cups diced yellow squash
1 1/2 cups chopped yellow onion
3/4 cup butter
8 ounces American cheese diced
3 cubes chicken bouillon
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon thyme
1 tablespoon chopped parsley

Instructions

Prepare Jiffy Mix corn muffins according to the package instructions. Cool the cornbread completely before making the casserole.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and add just enough water to cover.
Cook on medium-low heat just until tender.
Remove the squash from the heat.
Drain squash, reserving one cup of the cooking water for the casserole.
Melt the butter in a large saucepan over medium-low heat.
See Also
How To Roast Frozen Butternut Squash (Oven Recipe)Ladi Pav Recipe (Eggless Dinner Rolls)13 SIMPLY TASTY Butternut Squash Spiralizer Recipes 22 Indulgent Baked Cheese Recipes
Add onions and sauté the onions until the onions turn clear.
While sautéing the onions, add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to the onions. Stir to combine.
Add drained squash and diced cheese. Stir to combine.
Crumble cornbread into the squash mixture.
Pour the reserved cup of water in the pan and mix well.
Place the squash mixture in a 13 x11-inch baking pan that has been sprayed with a nonstick spray.
Cover the casserole and bake at 350 degrees for 50 to 60 minutes.
Remove cover in the last 20 minutes of baking time.

Video

Nutrition

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

Frannie
November 8, 2022 at 11:23 am

This is easy to make and a crowd pleaser. I cook squash, onions and garlic together.
Reply
Marla Mccoy
November 23, 2021 at 10:27 am

A real crowd pleaser. First they say “i don’t want any i don’t eat squash” then they return for seconds.
Reply
Sheila T
October 11, 2021 at 5:19 am
This is the BEST side dish ever. The worse part is cutting up all the squash but its soooo worth it.
Reply
- Stephanie Manley
  October 11, 2021 at 5:26 pm
  I am so glad you liked it!
  Reply
  See Also
  Julia Child's Tian de Courgettes au Riz (Zucchini Tian) Recipe on Food52
Florida
September 18, 2016 at 4:31 pm
I used Olive oil instead of butter and for a lil more flavor I also put a dash of sage and poultry seasoning. I also used chicken broth instead of water.
Reply
Kimberly
July 17, 2016 at 5:35 pm

Just the way I remember it, DELICIOUS!!! Thanks Copykat, you’ve pulled through again!
Reply
- Stephanie
  July 18, 2016 at 4:36 am
  I am so glad you liked the dish!
  Reply
Kimberly
July 17, 2016 at 5:35 pm
Just the way I remember it, DELICIOUS!!! Thank Copykat, you’ve pulled through again!
Reply
mary
April 28, 2016 at 3:01 pm
This is honestly a great recipe… I make my own cornbread on the side to cut back on sugar…and I use a higher corn meal to flour ratio.
Other than that, this recipe is spot on. It’s so forgiving.
I have always used sharp cheddar. I mix some in with the squash and put a lot on the top…and I take little pinches of it and stuff it randomly in the casserole so there’s always a good bite of cheese in every serving!
Being creative, I have also made a vegan version to this!
Thank you for the recipe! MUCH APPRECIATED!!!
Reply
Troy Smith
November 26, 2014 at 8:28 pm
This isn’t Boston Market Squash Casserole, this is Cheesy Goodness. If you haven’t tried this you don’y know what your missing!!!
Reply
milosgirl2005
December 18, 2013 at 5:49 pm
Would this work if I prepared it all ahead, refrigerated it, and put it in the oven just before serving?
Reply
- Stephanie
  December 18, 2013 at 7:44 pm
  I wouldn’t prepare this too long ahead of time the squash may dry out.
  Reply
Sondra
August 5, 2013 at 8:26 am
This is THE ONLY squash casserole recipe I will use from now on!! It turned out Sooooo good!!!
Reply
- Stephanie
  August 6, 2013 at 4:21 am
  Thanks Sondra, I am happy to hear you enjoyed this recipe so much.
  Reply
Galjtexas
October 28, 2012 at 5:48 pm
I use the recipe for Boston Market corn bread instead of just the jiffy mix! That recipe makes enough for two batches of this casserole, it freezes nicely. Now it’s an exact match! Their secret is the yellow cake mix…
Reply
Giny
April 9, 2012 at 7:43 pm
This totally tastes just like Boston Markets. I halved the recipe and realized that you can probably use less butter, but amazing taste, a definite a repeat recipe.
Reply
redlegs_1@ yahoo.com.
January 31, 2012 at 4:30 pm
This looks good but can someone tell me how many people it serves. Thanks in advance for you input.
Reply
- Rocky Encalada
  November 10, 2012 at 8:19 am
  It feeds about 8-10 people if you’re doing a healthy serving size (1/2 cup maybe), but my husband can eat half of it by himself – he loves it that much. So 6 people if the servings are bigger (1-1 1/2 cups). We always have left over, but I did make it in shallow baking pans once for a party – got 3 pans out of it, party of 20 people ate it.
  Reply
Pweeno2
November 24, 2011 at 2:16 am
I’ve been making this for about 7 years now. The only difference is that I use only yellow squash and cut out the zucchini all together. I cannot tell you how often I get requests for this dish. Anytime there’s a potluck, I am asked to bring this. I actually get requests from passengers who ride my husband’s bus to please make this so he can share it them. It is addicting and a fantastic addition to our Thanksgiving dinners every year.
Reply
- Pweeno2
  November 24, 2011 at 2:19 am
  Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
  Reply
- Pweeno2
  November 24, 2011 at 2:19 am
  Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
  Reply
- Pweeno2
  November 24, 2011 at 2:19 am
  Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
  Reply
Laqueshiabrinson06
October 10, 2011 at 10:13 pm
Copykat is the best! This recipe tastes exactly like the casserole at Boston Market! Thanks!
Reply

Boston Market Squash Casserole - CopyKat Recipes (2024)

FAQs

How does Paula Deen cook squash casserole? ›

In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

How do you keep squash casserole from getting watery? ›

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang.

Discover More Details ›

What is squash casserole made of? ›

The Southern classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping. Whether you serve this squash casserole as a flavorful side or a veggie-centric main dish, everyone will be begging you to make it again and again for family gatherings, potlucks, and holidays.

What is Paula Deen seasoning? ›

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

View Details ›

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Why cook squash cut side down? ›

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

Boston Market Squash Casserole - CopyKat Recipes (2024)