Boston Market Squash Casserole

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

Homemade Boston Market Squash Casserole in a bowl.

Are you looking for a good side dish? If you love squash, this may be the perfect recipe for you.

This Boston Market menu item is made with basic ingredients you can buy at the grocery store. This casserole is made with yellow summer squash, zucchini, cornbread mix, onions, and more.

Ingredients for the Boston Market Squash Casserole

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

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 when you need to serve this dish.

A bowl of homemade Boston Market Squash Casserole
Love Boston Market? Here are more copycat recipes:

Boston Market Creamed Spinach

Boston Market Sweet Potato Casserole

Boston Market Garlic Dill Potato Wedges

Homemade Boston Market Squash Casserole in a bowl

Boston Market Squash Casserole

Be the hero at dinner when you make the Boston Market Squash Casserole recipe.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Boston Market Recipes, Squash, Squash Casserole
Servings: 12
Calories: 279kcal


  • 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 boullion
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon chopped parsley


  • Prepare Jiffy Mix as directed, set aside to cool.
  • 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 from heat. Drain squash, reserve one cup of water for a casserole. 
  • On medium-low temperature place all of the butter in a large saucepan 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 cornbread 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 nonstick 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. We found that this casserole is a great replacement for stuffing or potatoes.


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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

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's Dining Out in the Home, and's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Reader Interactions


  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating