Boston Market Squash Casserole
Among the best of Boston Market’s many delicious homestyle sides, this veggie-packed casserole is simple to recreate in your home kitchen.
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Zucchini and Yellow Squash Casserole
Boston Market may be best known for its mouthwatering rotisserie chickens (and rightly so.) However, those who’ve dined there may find themselves craving the chain’s many delicious sides just as often.
This zucchini and squash casserole is one of the most beloved, fitting in perfectly on a weeknight dinner table or as part of a festive holiday spread. Luckily, it’s as easy to make as it is tasty!
What makes Boston Market squash casserole so good?
The incredible combination of flavors and textures in this squash casserole is what makes this dish a star anytime it hits the table. Offering fresh zucchini, savory onion, and a variety of seasonings and spices mixed with tasty crumbled cornbread, it’s packed with flavor yet versatile enough to pair with a wide selection of mains and other sides.
Why you’ll love this recipe for your holiday gatherings
Adding this dish to your holiday menu is an easy choice when you consider how easy and affordable it is to make, allowing busy cooks to focus their time on other parts of the meal.
In addition, it can be made ahead of time, cooled and refrigerated, and then reheated in just a few minutes come mealtime. This helps save crucial oven space during bigger meals.
Finally, it’s easy to scale up to larger batches if desired, ensuring you’ll always have enough, no matter how many friends or family show up.
Ingredients you will need
Here’s what you’ll need to craft a delicious squash casserole:
- Jiffy corn muffin mix
- Zucchini
- Yellow squash
- Yellow onions
- Butter
- Deli American cheese
- Chicken bouillon cubes
- Garlic
- Salt
- Ground black pepper
- Dried thyme
- Fresh parsley
How to make Boston Market Squash Casserole
Despite the delicious flavors, making this casserole is relatively quick and easy.
- Prepare Jiffy corn muffins according to package directions. Allow them to cool completely.
- Meanwhile, preheat your oven to 350°F.
- Dice the squash and zucchini, then place them in a large saucepan with enough water to cover them.
- Cook the mixture on medium-low heat until tender, then remove from heat and drain it, reserving a cup of the cooking liquid for the casserole.
- Melt butter in a large pan over medium-low heat, then add the diced onion. Saute until the onions turn clear. Add salt, pepper, thyme, and parsley as they cook.
- Add the bouillon cubes and garlic, followed by the drained squash mixture and the cheese. Stir to combine.
- Crumble cornbread into the pan, then add the reserved cooking liquid and mix.
- Spoon vegetable mixture into a greased 13”x11” baking pan. Cover it with foil.
- Bake in the preheated oven for 50-60 minutes, removing the foil for the final 20 minutes to allow the top to brown.
What to serve with zucchini and yellow squash casserole
This comfort-food classic goes well with a wide variety of mains and other sides.
As its Boston Market roots might suggest, it’s an excellent choice with roasted chicken or turkey, as well as homestyle favorites like baked ham or meatloaf.
Pair it with sides like carrots, green beans, macaroni and cheese, roasted vegetables, cranberry sauce, and many more holiday-influenced favorites.
How to store your leftovers
One of the best parts of this delicious squash casserole recipe is how easy it is to store and how well it keeps. Simply allow the casserole to cool fully, then cover it with aluminum foil or transfer it to a sealed container for storage in the fridge. You should eat any leftovers within three to five days.
What’s the best way to reheat it?
To preserve the quality of your Boston Market squash casserole, we recommend reheating it in the oven for a few minutes at 350°F until the casserole is fully warmed through.
Those who need to get it on the table even faster can use the microwave, using short bursts on high until the casserole has been reheated.
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Boston Market Squash Casserole
Be the hero at dinner when you make the Boston Market Squash Casserole recipe.
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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