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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (243g) Recipe makes 8 servings |
||
| Calories 395 | ||
| Calories from Fat 267 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.7g | 45% | |
| Saturated Fat 17.7g | 88% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 76mg | 25% | |
| Sodium 1119mg | 46% | |
| Potassium 476mg | 13% | |
| Total Carbohydrate 23.4g | 7% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 8.4g | ||
| Protein 11.0g | 21% | |
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Boston Market Squash Casserole
By: Tish
Nov 21, 2003
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! 
SERVES 8
Ingredients
- 4 1/2 cups zucchini, diced
- 4 1/2 cups yellow squash, diced
- 1 1/2 cups yellow onions, chopped
- 1 (6 ounce) box Jiffy corn muffin mix
- 3/4 cup butter
- 8 ounces cheddar cheese
- 3 chicken bouillon cubes
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 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.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Hot
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Napoleon Dynamite
On Jun 6, 2009
wow, this dish was fantastic! i served it w/ grilled chicken and salad for guests and they asked for the casserole recipe. leftovers were fantastic. i broiled it a bit to crisp the top more. next time, i'd use less squash water to make it a bit drier and more crumbly. but overall, this was a delicious dish.
From: Chef #411647
On May 24, 2009
Was looking for a recipe to consume a lot of yellow squash and this was perfect. I did the less butter to 1/3 cup and all I had was yellow squash. I cooked 1/3 of the mix and froze the rest. It was really good, even my daughter cleaned her plate.
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.
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