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Boston Market Squash Casserole

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Ingredients

Adjust Servings:
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

Nutritional information

396.9
Calories
269 g
Calories From Fat
30 g
Total Fat
17.8 g
Saturated Fat
76.2 mg
Cholesterol
1163.9 mg
Sodium
22.8 g
Carbs
3.4 g
Dietary Fiber
9.5 g
Sugars
11.1 g
Protein
243 g
Serving Size

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Boston Market Squash Casserole

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    Cuisine:

    I made this per the directions the first time, and we liked it okay, but it just seemed like it needed something. So, the next time I made it, I stirred in a cup of sour cream. OMG! It brought a whole new richness to the dish. I also started grating my own cheddar, because I didn't like the texture pre-shredded cheese gave it with the anticaking products they use in it. I make it this way now at least every couple of weeks!

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Boston Market Squash Casserole,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! :),I made this per the directions the first time, and we liked it okay, but it just seemed like it needed something. So, the next time I made it, I stirred in a cup of sour cream. OMG! It brought a whole new richness to the dish. I also started grating my own cheddar, because I didn’t like the texture pre-shredded cheese gave it with the anticaking products they use in it. I make it this way now at least every couple of weeks!,I’ve never been to a Boston Market but if this is an example of their menu I’m already a fan. The only reason for 4 stars instead of 5 is strictly personal preference in the amount of butter and chicken bouillon. I adjust the amounts down on both by half now and the recipe is a regular request at my house. A 1/2 tsp of thyme may seems inconsequential but do NOT skip it. Thank you for an amazing recipe!


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    Steps

    1
    Done

    Prepare Jiffy Mix as Directed on the Box, Set Aside to Cool.

    2
    Done

    Place Zucchini and Yellow Squash in a Large Saucepan and Add Just Enough of Water to Cover.

    3
    Done

    Cook on Medium Low Heat Just Until Tender, Remove from Heat.

    4
    Done

    Drain Squash, Reserve One Cup of Water For Casserole.

    5
    Done

    on Medium Low Temperature Place All of the Butter in Large Sauce Pan and Saut the Onions Until the Onions Turn Clear, Add Salt, Pepper, Thyme, and Parsley.

    6
    Done

    Add Chicken Bouillon Cubes and Garlic to Onions, Stir.

    7
    Done

    Add Drained Squash and Diced Cheese, Stir.

    8
    Done

    Crumble Corn Bread in Squash and Pour the Reserved Cup of Water and Mix Well.

    9
    Done

    Place Squash Mixture in a 13x11" Baking Pan That Has Been Sprayed With a Non-Stick Spray.

    10
    Done

    *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!

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    Owen Patel

    Curry king known for his rich and aromatic Indian dishes.

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