Boston Market Squash Casserole

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

a bowl of homemade Boston Market squash casserole

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
Ingredients for the Boston Market Squash Casserole

How to Make Boston Market Squash Casserole

  1. Prepare Jiffy Mix corn muffins according to the package instructions and cool the muffins completely.
  2. Preheat oven to 350 degrees.
  3. Place zucchini and yellow squash in a large saucepan and enough water to cover them.
  4. Cook the squash on medium-low heat until tender.
  5. Remove the squash from the heat, drain, and reserve one cup of the cooking water for the casserole.
  6. Melt the butter in a large pan over medium-low heat.
  7. Add onions and sauté them until they turn clear.
  8. While sautéing, add salt, pepper, thyme, and parsley.
  9. Add the bouillon cubes and garlic. Stir to combine.
  10. Add drained squash and cheese. Stir to combine.
  11. Crumble cornbread into the pan.
  12. Add the reserved cup of water to the pan and mix well.
    squash casserole mixture in a pan
  13. Spread the squash mixture in a greased 13 x11-inch baking pan.
  14. Cover and bake at 350 degrees for 50 to 60 minutes.
  15. 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.

homemade Boston Market squash casserole and a serving spoon

Love Boston Market? Make these copycat recipes!

Favorite Casserole Side Dish Recipes

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

a bowl of homemade Boston Market squash casserole

Boston Market Squash Casserole

Be the hero at dinner when you make the Boston Market Squash Casserole recipe.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: Boston Market Recipes, Squash, Squash Casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 279kcal

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.
  • 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.

Nutrition

Calories: 279kcal | Carbohydrates: 19g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 781mg | Potassium: 312mg | Fiber: 2g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 17.7mg | Calcium: 231mg | Iron: 1mg

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

  1. Florida

    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.

  2. mary

    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!!!

  3. Troy Smith

    This isn’t Boston Market Squash Casserole, this is Cheesy Goodness. If you haven’t tried this you don’y know what your missing!!!

  4. Galjtexas

    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…

  5. Giny

    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.

    • Rocky Encalada

      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.

  6. Pweeno2

    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.

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