OH...MY...GOD!! I made this for a some friends about two weeks ago (just as an experiment). It was the first time I'd tried the recipe so I was a little skeptical. Lucky for me...it was a HUGE success! I even had to make "to-go" boxes because everyone loved it so much. Everyone wanted to take some home...even the folks who claim to dislike squash. My boyfriend was disappointed to find that I had given so many "to-go" boxes...he didn't have any left. We've had it FOUR times since!! This recipe tastes exactly like Boston Market Squash Casserole (if not better). I was almost tempted to use shredded chesse but the cubes of cheddar cheese are like finding little drops of heaven. Also, crumbling the Jiffy Corn Muffin in the casserole (instead of my usual Seasoned bread crumbs) seemed to have made all the difference. I will NEVER go back to my old Squash Casserole recipe again!!! I only have one suggestion: The cheese already produces a little bit of grease so, if you have a sensitive stomach, do not use the entire 3/4 cup (a stick and a half) of butter. Just use about 1/3 cup.
Excellent!! No need to cook squash/zucchini prior to assembling dish, cooks perfectly in oven. Half butter, omit salt completely, used shredded cheese. Wonderful!
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.
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.
Needed a recipe for a squash casserole for Easter and took this. Everyone liked it. I put cherry tomatoes, sliced in half, to give color and flavor. I think I put 1/2 cup of butter - next time I would try less butter - maybe 5-6 Tablespoons. Very good casserole for a group gathering.
I made as suggested only cut the butter to one stick. I sauteed the onions but not the zucchini. I split it between two disposable aluminum pans and froze one and baked one. While this tasted ok... it was still very greasy. After it cooled, I tried it again and just heated a little bit in the microwave. It tasted a little better. Maybe the grease had a time to incorporate into the casserole after cooling. If I made this again, I'd cut back again on the butter.. maybe to 1/2 stick and I still would not cook the zucchini. It cooked enough when you bake the casserole in the oven. I think the leftovers would be good served for breakfast with a poached egg. : UPDATE: After freezing the other casserole... I defrosted it today and baked it uncovered for about 35 minutes until it was golden on the rim of the casserole. It was a huge hit with my guest. I enjoyed it much more after being frozen than I did when I first made it.<br/>UPDATE: 8/27/2014 After cutting back on the butter and doubling the recipe otherwise and splitting it between THREE little aluminum pans.... OMG... this stuff is to DIE for. It bakes up nice and brown and delicious. I had some huge zucchinis to use... so I cut the seed part out of them and used everything else.. skin and meat. This is good. ... it's awesome. You must make it.
This is a great casserole. My whole family just raved over it. It had the right amount of herbs in it. Thanks for posting this recipe.
Whoa...this stuff is very addicting. I fell in love with this at Boston Market and as of a few weeks ago they have discontinued it. :( So after learning that I was on a quest to find one I could make at home, because it really is that good. The texture is a little different, more grainy because of the cornbread, but the taste is almost the same. I did follow to the T and felt the butter was way too much, making the dish greasy. So next time I will cut the amount of butter in half or less. The thyme is what makes this dish, so don't leave this out. I can't wait to make this again. Thanks for a great recipe!
I didn't have any yellow squash, so I doubled the zucchini. It froze well. I used the cornbread recipe on the carton of corn meal & everyone loved this!
This was had really great flavor. I am a salt eater, so I made it exactly by the recipe. however, next time I will definitely use only 2 bouilon cubes, and may even eliminate the salt..I will also reduce the butter by half...it was gone in a flash when i took it to work.