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Boston Market Squash Casserole
Recreate Boston Market's beloved squash casserole at home! Tender zucchini and yellow squash baked with cornbread and seasonings. Perfect side dish!
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- pan
📝 Preparation Steps
1
Prepare Jiffy Mix corn muffins according to the package instructions. Cool the cornbread completely before making the casserole.
2
Preheat oven to 350 degrees.
3
Place zucchini and yellow squash in a large saucepan and add just enough water to cover.
4
Cook on medium-low heat just until tender.
5
Remove the squash from the heat.
6
Drain squash, reserving one cup of the cooking water for the casserole.
7
Melt the butter in a large saucepan over medium-low heat.
8
Add onions and sauté the onions until the onions turn clear.
9
While sautéing the onions, add salt, pepper, thyme, and parsley.
salt1 teaspoonchopped parsley1 tablespoon
10
Add chicken bouillon cubes and garlic to the onions. Stir to combine.
minced garlic1 teaspoon
11
Add drained squash and diced cheese. Stir to combine.
12
Crumble cornbread into the squash mixture.
13
Pour the reserved cup of water in the pan and mix well.
14
Place the squash mixture in a 13 x11-inch baking pan that has been sprayed with a nonstick spray.
15
Cover the casserole and bake at 350 degrees for 50 to ⏱️ 60 minutes.
16
Remove cover in the last ⏱️ 20 minutes of baking time.
Nutrition Facts
calories
279 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
781 mg
protein Content
6 g
cholesterol Content
49 mg
carbohydrate Content
19 g
saturated Fat Content
11 g
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