Boston Market Squash Casserole

Tish's Note:

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! :)

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 4 ½ cups zucchini , diced
• 4 ½ cups yellow squash , diced
• 1 ½ cups yellow onions , chopped
• 1 (6 ounce) box Jiffy corn muffin mix
• ¾ cup butter
• 8 ounces cheddar cheese
• 3 chicken bouillon cubes
• 1 teaspoon garlic , minced
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ½ teaspoon thyme
• 1 tablespoon parsley , chopped

Directions:

1. Prepare Jiffy Mix as directed on the box, set aside to cool.
2. Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.
3. Cook on medium low heat just until tender, remove from heat.
4. Drain squash, reserve one cup of water for casserole.
5. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
6. Add chicken bouillon cubes and garlic to onions, stir.
7. Add drained squash and diced cheese, stir.
8. Crumble corn bread in squash and pour the reserved cup of water and mix well.
9. Place squash mixture in a 13x11" baking pan that has been sprayed with a non-stick spray.
10. *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!
11. Cover casserole and place in a preheated oven at 350°F.
12. Bake for 50-60 minutes.
13. Remove cover the last 20 minutes of baking time.
14. Lower Fat content by reducing amount of butter used by half.

Reviews

[Catte Nappe]

I thought it was terrific - DH not so much (it was squash, after all). Made half a recipe, and used shredded rather than cubed cheese. Also, we use a chicken base paste rather than bouillon cubes. Instead of adding it to the pan with frying onions I mixed a tsp. of it with the reserved water, then used the recipe amount of salt. It came out fine.

[Skylar]

This is amazing! I halved it and it was just perfect. Cut the butter to 2.5 tablespoons and used unsalted. I cooked the squash and cornbread the night before and chopped everything else to make it easier for a weeknight. Better than Boston Market, less grease.

[Chef #627154]

Yummmmmy! What a great way to use up my garden squash. The first time I made this, I did find, like others, that it was a little heavy and soggy. My DH also likes his veggies to be firmer. All was easily fixed the next time by NOT cooking the squash prior to baking, and by reducing both cheese and butter by half. I also then used only enough bouillion to moisten the mixture prior to popping in the oven. The result was a much lighter dish that was more to our palette, and yes, more like stuffing than a casserole. In fact, when people ask what it is I tell them Squash Stuffing - it seems to help mitigate any aversion to squash.