Boston Market Squash Casserole

From: Student of JESUS

On Jul 23, 2008

Yum yum yum! I didn't even expect anything to come up when I typed in Boston Market Squash Casserole, and there this recipe was! It was really good. Time consuming, yes, but I'd say worth it. Two things I would have done differently: 1) Not spill dish liquid in part of it (honestly I still have no idea how or when some got in there, but I could sure taste it! And 2) Made more!! And not because I had to throw out the part with the strong soapy taste, but because it was something I really enjoyed and would have liked to have made more! I even went to the fridge several times eating down the little leftovers that we did have because it tasted delicious even cold! I also used half the butter and only 2 boullion cubes. Tasted great. Thanks for sharing Tish, and may JESUS bless your hands!

From: Chef #877185

On Jun 30, 2008

great recipe! definately cut the butter down by half though, if not it comes out a bit oily.

From: ShellynnH

On Apr 3, 2004

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.

From: Tara S

On Nov 29, 2004

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.