I liked this. I would caution people to carefully watch when it is boiling to only get it to fork tender and not beyond. Next time thats what I'll do as mine was a little too soft. I didn't add any salt and pepper thinking people could do it themselves, but I don't think it needs any extra. I have a family of cheese freaks, so extra cheese was used and put on top when served. Overall~good!
I made this for Thanksgiving. I doubled the recipe. I did reduce the butter by half a cup (or 1/4 a cup for reg. recipe) and it still tasted great. Everyone really liked it including the ones who don't like squash. The only thing I will change next time is to omit a cube or so of the chicken bullion. My casserole was not overly salty, but for me it was on the borderline. Overall I thought it was a great recipe and will continue to make it.
I'm not really a fan of Boston Market, but if this is what their casserole tastes like, I'm definitely going there! This was a HUGE hit at Thanksgiving. There wasn't anything left in the pan. I too followed the advice of others and put in a 1/2 cup of butter and only 2 bullion cubes. Also, I sprinkled seasoned bread crumbs on top prior to baking and the crust was golden brown and crunchy. Everyone asked for the recipe!
I just made this last night and was so excited that it is just as good as the Boston Markets I go there once a week just for this They need to change the writing under it saying it is close NO IT IS THE REAL thing I have shared what I made with two others and they are equally impressed at it and they also are going to make it I wanted to make for Thanksgiving so I made it before just to make sure it was good It is better than good It is AWESOME but I did add another box of jiffy mix being so much squash and did add some more cheese I would recommend this to anyone Plus your house smell so good for the day thanks for posting I will continue to go to Boston market about two times a week but know I can make my own when ever I want It makes a large pan for sharing since I am on my own so freezing may also work May have to try the tomato idea that someone else suggested
This recipe is SO WONDERFUL! I used only 2 1/2 bullion cubes and added a 1/2 cup of water before putting it in the oven in stead of a whole cup. I halved the butter like suggested and broiled the top towards the end so it would get browned. I only used zucchini because the summer squash looked old at the market. I am so happy I found this recipe. I made this as a trial run for Thanksgiving and my family of 3 gobbled it up in two days. It reheated well! Thank you for posting!
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.
Made this recipe as stated and we were overwhelmed by the thyme. It was a change from our usual side dishes and used some of our zucchini crop. I would consider making this again with less thyme. Thank you!
I steamed the cubed squash instead of boiling and only until almost tender, otherwise followed the recipe with the exception of reducing the butter by half & using half of my own cornbread recipe (Favorite Cornbread) It makes A LOT, I froze one dish and served the other for dinner. An oversight was that I forgot to add salt, didn't miss it Only salted a little @ serving. Thanks for sharing, this is a time consuming and multi-stepped recipe, but worth the effort and a great way to use up an abundance of squash from the garden.
We have never had B. M.'s squash casserole, but I'm thinking we don't need too. This is a winner of a recipe. And its made at home!!!! My family is big cornbread lovers so I knew this would be a hit. We loved it. I really like the crispy bits on top after taking out of the oven....mmmmm. Thank you for sharing with us.