Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » Boston Market Squash Casserole
by Stephanie Manley, Last Updated 23 Comments
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The Boston Market Squash Casserole is delicious, now you can recreate their famous squash casserole at home.
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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
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.
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
- Asparagus Casserole
- Baked Potato Casserole
- 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!
Boston Market Squash Casserole
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.
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
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
Frannie
This is easy to make and a crowd pleaser. I cook squash, onions and garlic together.Reply
Marla Mccoy
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
This is the BEST side dish ever. The worse part is cutting up all the squash but its soooo worth it.
Reply
Stephanie Manley
I am so glad you liked it!
Reply
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.
Reply
Kimberly
Just the way I remember it, DELICIOUS!!! Thanks Copykat, you’ve pulled through again!Reply
Stephanie
I am so glad you liked the dish!
Reply
Kimberly
Just the way I remember it, DELICIOUS!!! Thank Copykat, you’ve pulled through again!
Reply
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!!!Reply
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!!!
Reply
milosgirl2005
Would this work if I prepared it all ahead, refrigerated it, and put it in the oven just before serving?
Reply
Stephanie
I wouldn’t prepare this too long ahead of time the squash may dry out.
Reply
Sondra
This is THE ONLY squash casserole recipe I will use from now on!! It turned out Sooooo good!!!
Reply
Stephanie
Thanks Sondra, I am happy to hear you enjoyed this recipe so much.
Reply
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…
Reply
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.
Reply
redlegs_1@ yahoo.com.
This looks good but can someone tell me how many people it serves. Thanks in advance for you input.
Reply
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.
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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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Pweeno2
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Reply
Pweeno2
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Reply
Pweeno2
Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
Reply
Laqueshiabrinson06
Copykat is the best! This recipe tastes exactly like the casserole at Boston Market! Thanks!
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