Best Boston Market Squash Casserole Recipes

BOSTON MARKET SQUASH CASSEROLE

Steps:

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

BOSTON MARKET SQUASH CASSEROLE RECIPE - (4.6/5)

Steps:

• Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. 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 . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a non stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.

BOSTON MARKET STYLE SQUASH CASSEROLE

Steps:

• Prepare Jiffy mix as directed and set aside to cool.
• Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.
• On medium- low temperature, place all of the butter in large sauce pan and saute the onions till the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.
• Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a non-stick spray.
• Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.

BOSTON MARKET'S SQUASH CASSEROLE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 375°F. In a large pot add chopped zucchini and yellow squash, cover with water, and cook until squash is tender. In another pan melt the Earth Balance. Saute onions in the Earth Balance until tender. Add 1 cube better than bouillon, thyme, salt, black pepper, and parsley to taste. Drain squash. Reserve 1 cup of the squash cooking water, save for later. And add the squash to the onion mixture. Combine well. Add 1 package of cheddar Daiya, mixing well. Crumble cornbread into the mixture and add the 1 cup of reserved water, make sure everything is well-combined. Add mixture to a lightly greased casserole dish, cover and bake at 375°F for about an hour or until browned and bubbly. Let cool for 10 to 15 minutes, then serve.

HOMEMADE BOSTON MARKET SQUASH CASSEROLE

Steps:

• Prepare the Jiffy Mix according to the directions on the box. Let it cool.
• Saute the chopped onion in the butter over medium-low heat until the onions are translucent.
• Add the salt, pepper, thyme, and parsley. Stir.
• Add the chicken bouillon cubes and garlic. Stir.
• Add the diced squash, diced zucchini, and diced cheese. Let simmer for 5 minutes.
• Crumble the corn bread muffins into the squash mixture and add one cup of water. Mix well.
• 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.
• Bake in a 350 degree F oven for 50-60 minutes, removing the foil 40 minutes in. Serve.

BOSTON MARKET SQUASH CASSEROLE

Steps:

• Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.
• Place squash mixture in a 13"x11" baking pan that has been sprayed with a non stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.