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Homemade Boston Market Squash Casserole

By: Arielle Matlin, AllFreeCopycatRecipes Original Recipe
Updated June 14, 2018
Homemade Boston Market Squash Casserole
Homemade Boston Market Squash Casserole
This image courtesy of AllFreeCopycatRecipes.com

This Homemade Boston Market Squash Casserole recipe is the perfect vegetable side dish recipe for any occasion. The squash casserole is loaded with veggies, cheese, and the secret ingredient, corn bread. Even picky kids will love the cheesy casserole with disguised veggies. This recipe is ideal for serving to a crowd and goes well with just about any main course. The best part of the recipe is how easy it is to throw together. Serve this casserole recipe during the holiday season and there won't be any complaints to be heard. It is especially great to make in the summer when fresh vegetables are best.



For another of our favorite casserole recipes, try this Copycat Chicken Casserole from Cracker Barrel.





 



 



If you like this Thanksgiving side dish recipe, then you will love our free eCookbook Easy Thanksgiving Recipes: 8 Restaurant Side Dishes for Thanksgiving!

 

Serves8

Preparation Time15 min

Cooking Time1 hr

Cooking MethodCasserole, Oven

Ingredients

  • 2 medium to large zucchini, diced
  • 2 medium to large summer squash, diced
  • 1 yellow onion, chopped
  • 1 (6-ounce) box of Jiffy Corn Muffin Mix
  • 1/4 cup butter
  • 8 ounces cheddar cheese
  • 3 chicken bouillon cubes
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the Jiffy Mix according to the directions on the box. Let it cool.

  2. Saute the chopped onion in the butter over medium-low heat until the onions are translucent.

  3. Add the salt, pepper, thyme, and parsley. Stir.

  4. Add the chicken bouillon cubes and garlic. Stir.

  5. Add the diced squash, diced zucchini, and diced cheese. Let simmer for 5 minutes.

  6. Crumble the corn bread muffins into the squash mixture and add one cup of water. Mix well.

  7. Spray a 13 x 11 casserole dish with non-stick cooking spray. Pour the zucchini mixture into the prepared casserole dish. Cover with aluminum foil.

  8. Bake in a 350 degree F oven for 50-60 minutes, removing the foil 40 minutes in. Serve.

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Never tried Boston Markets Squash casserole but it looks delish. This is a great way to hide vegetables to get children and some picky adults to eat them. I like that it uses two different kinds of squash and never heard of putting cornbread in the casserole. Does that give it some crunch? I have never tried it with thyme as an ingredient either. I am surly going to give this cassorole a try. Simple and quick. Thanks.

We are supposed to put the bouillion cubes as they are into the onions and butter? Shouldn't we put them in a bit of hot water to dissolve them, and then put them in to the pan?

Can't believe how easy and delicious this is to make-- yumm! :)

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