Boston Market Squash Casserole - CopyKat Recipes (2024)

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by Stephanie Manley, Last Updated 23 Comments

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The Boston Market Squash Casserole is delicious, now you can recreate their famous squash casserole at home.

Boston Market Squash Casserole - CopyKat Recipes (1)

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Zucchini and Yellow Squash Casserole

Are you looking for a good side dish? If you love squash, this may be the perfect recipe for you. This delicious casserole has both zucchini and yellow summer squash.

This copycat recipe for Boston Market Squash Casserole makes several servings so this is perfect for a large gathering. It’s great for Thanksgiving.

Boston Market Squash Casserole Recipe Ingredients

This Boston Market menu item is made with basic ingredients you can buy at the grocery store. Here’s a list of what you need:

  • Jiffy corn muffins mix
  • Zucchini
  • Yellow Squash
  • Yellow onion
  • Butter
  • Deli American cheese
  • Chicken bouillon cubes
  • Garlic
  • Salt
  • Ground black pepper
  • Thyme
  • Parsley
Boston Market Squash Casserole - CopyKat Recipes (2)

How to Make Boston Market Squash Casserole

  1. Prepare Jiffy Mix corn muffins according to the package instructions and cool the muffins completely.
  2. Preheat oven to 350 degrees.
  3. Place zucchini and yellow squash in a large saucepan and enough water to cover them.
  4. Cook the squash on medium-low heat until tender.
  5. Remove the squash from the heat, drain, and reserve one cup of the cooking water for the casserole.
  6. Melt the butter in a large pan over medium-low heat.
  7. Add onions and sauté them until they turn clear.
  8. While sautéing, add salt, pepper, thyme, and parsley.
  9. Add the bouillon cubes and garlic. Stir to combine.
  10. Add drained squash and cheese. Stir to combine.
  11. Crumble cornbread into the pan.
  12. Add the reserved cup of water to the pan and mix well.
    Boston Market Squash Casserole - CopyKat Recipes (3)
  13. Spread the squash mixture in a greased 13 x11-inch baking pan.
  14. Cover and bake at 350 degrees for 50 to 60 minutes.
  15. Remove the cover in the last 20 minutes of baking time.

You can make this casserole ahead of time. Cook this casserole fully and then allow it to cool completely. You can store it in the refrigerator and reheat it when you need to serve this dish.

Boston Market Squash Casserole - CopyKat Recipes (4)

Love Boston Market? Make these copycat recipes!

  • Boston Market Cornbread
  • Boston Market Creamed Spinach
  • Boston Market Garlic Dill New Potatoes
  • Boston Market Mac and Cheese
  • Boston Market Meatloaf
  • Boston Market Sweet Potato Casserole

Favorite Casserole Side Dish Recipes

  • Asparagus Casserole
  • Baked Potato Casserole
  • Broccoli and Rice Casserole
  • Cheesy Hashbrown Casserole
  • Creamed Corn Casserole
  • Sweet Potato Casserole with Pecans
  • Twice Baked Potato Casserole

Check out more of my easy casserole recipes and the best fast food recipes here on CopyKat!

Boston Market Squash Casserole

Be the hero at dinner when you make the Boston Market Squash Casserole recipe.

5 from 7 votes

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Course: Side Dish

Cuisine: American

Keyword: Boston Market Recipes, Squash, Squash Casserole

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 279kcal

Author: Stephanie Manley


  • 1 Box Jiffy corn muffin mix prepare as directed on the box
  • 4 1/2 cups diced zucchini
  • 4 1/2 cups diced yellow squash
  • 1 1/2 cups chopped yellow onion
  • 3/4 cup butter
  • 8 ounces American cheese diced
  • 3 cubes chicken bouillon
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon chopped parsley


  • Prepare Jiffy Mix corn muffins according to the package instructions. Cool the cornbread completely before making the casserole.

  • Preheat oven to 350 degrees.

  • Place zucchini and yellow squash in a large saucepan and add just enough water to cover.

  • Cook on medium-low heat just until tender.

  • Remove the squash from the heat.

  • Drain squash, reserving one cup of the cooking water for the casserole.

  • Melt the butter in a large saucepan over medium-low heat.

  • Add onions and sauté the onions until the onions turn clear.

  • While sautéing the onions, add salt, pepper, thyme, and parsley.

  • Add chicken bouillon cubes and garlic to the onions. Stir to combine.

  • Add drained squash and diced cheese. Stir to combine.

  • Crumble cornbread into the squash mixture.

  • Pour the reserved cup of water in the pan and mix well.

  • Place the squash mixture in a 13 x11-inch baking pan that has been sprayed with a nonstick spray.

  • Cover the casserole and bake at 350 degrees for 50 to 60 minutes.

  • Remove cover in the last 20 minutes of baking time.



Calories: 279kcal | Carbohydrates: 19g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 781mg | Potassium: 312mg | Fiber: 2g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 17.7mg | Calcium: 231mg | Iron: 1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Frannie

    Boston Market Squash Casserole - CopyKat Recipes (6)
    This is easy to make and a crowd pleaser. I cook squash, onions and garlic together.


  2. Marla Mccoy

    Boston Market Squash Casserole - CopyKat Recipes (7)
    A real crowd pleaser. First they say “i don’t want any i don’t eat squash” then they return for seconds.


  3. Sheila T

    This is the BEST side dish ever. The worse part is cutting up all the squash but its soooo worth it.


  4. Florida

    I used Olive oil instead of butter and for a lil more flavor I also put a dash of sage and poultry seasoning. I also used chicken broth instead of water.


  5. Kimberly

    Boston Market Squash Casserole - CopyKat Recipes (8)
    Just the way I remember it, DELICIOUS!!! Thanks Copykat, you’ve pulled through again!


    • Stephanie

      I am so glad you liked the dish!


  6. Kimberly

    Just the way I remember it, DELICIOUS!!! Thank Copykat, you’ve pulled through again!


  7. mary

    This is honestly a great recipe… I make my own cornbread on the side to cut back on sugar…and I use a higher corn meal to flour ratio.
    Other than that, this recipe is spot on. It’s so forgiving.
    I have always used sharp cheddar. I mix some in with the squash and put a lot on the top…and I take little pinches of it and stuff it randomly in the casserole so there’s always a good bite of cheese in every serving!
    Being creative, I have also made a vegan version to this!
    Thank you for the recipe! MUCH APPRECIATED!!!


  8. Troy Smith

    This isn’t Boston Market Squash Casserole, this is Cheesy Goodness. If you haven’t tried this you don’y know what your missing!!!


  9. milosgirl2005

    Would this work if I prepared it all ahead, refrigerated it, and put it in the oven just before serving?


    • Stephanie

      I wouldn’t prepare this too long ahead of time the squash may dry out.


  10. Sondra

    This is THE ONLY squash casserole recipe I will use from now on!! It turned out Sooooo good!!!


    • Stephanie

      Thanks Sondra, I am happy to hear you enjoyed this recipe so much.


  11. Galjtexas

    I use the recipe for Boston Market corn bread instead of just the jiffy mix! That recipe makes enough for two batches of this casserole, it freezes nicely. Now it’s an exact match! Their secret is the yellow cake mix…


  12. Giny

    This totally tastes just like Boston Markets. I halved the recipe and realized that you can probably use less butter, but amazing taste, a definite a repeat recipe.


  13. redlegs_1@

    This looks good but can someone tell me how many people it serves. Thanks in advance for you input.


    • Rocky Encalada

      It feeds about 8-10 people if you’re doing a healthy serving size (1/2 cup maybe), but my husband can eat half of it by himself – he loves it that much. So 6 people if the servings are bigger (1-1 1/2 cups). We always have left over, but I did make it in shallow baking pans once for a party – got 3 pans out of it, party of 20 people ate it.


  14. Pweeno2

    I’ve been making this for about 7 years now. The only difference is that I use only yellow squash and cut out the zucchini all together. I cannot tell you how often I get requests for this dish. Anytime there’s a potluck, I am asked to bring this. I actually get requests from passengers who ride my husband’s bus to please make this so he can share it them. It is addicting and a fantastic addition to our Thanksgiving dinners every year.


    • Pweeno2

      Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.


    • Pweeno2

      Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.


    • Pweeno2

      Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.


  15. Laqueshiabrinson06

    Copykat is the best! This recipe tastes exactly like the casserole at Boston Market! Thanks!


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Boston Market Squash Casserole - CopyKat Recipes (2024)


How does Paula Deen cook squash casserole? ›

In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

How do you keep squash casserole from getting watery? ›

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang.

What is squash casserole made of? ›

The Southern classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping. Whether you serve this squash casserole as a flavorful side or a veggie-centric main dish, everyone will be begging you to make it again and again for family gatherings, potlucks, and holidays.

What is Paula Deen seasoning? ›

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Why is my squash casserole runny? ›

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

How do you make a casserole not soggy? ›

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

How do you add moisture to a casserole? ›

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

What is the main ingredient in a casserole? ›

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

What squash is best for baking? ›

Hubbard Squash

Its dry flesh is fine-grained, orange, and sweet, and it's best baked or boiled. The thick skin on a hubbard squash can be extremely hard and difficult to peel; on the plus side, that means it can keep for a very long time (up to eight months), and makes it well suited to stuffing and baking.

Why cook squash cut side down? ›

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

How to cook butternut squash Paula Deen? ›

  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Should squash be cooked cut side up or down? ›

Scoop the seeds out, place it cut side down on a pan with sides that has been oiled and cook until tender - a knife inserts through the skin and easily into the flesh. Up and down is the only way to do it correctly. You need to bake it with flat or cut side down to trap the juices in.

Why is my zucchini casserole watery? ›

Mistake # 1: It's watery

Squash contains a lot of water, so you need to do a little prep work to mitigate for that. After slicing the squash, salt the slices and place them on a paper-towel lined baking sheet. Let it sit for 30 minutes so that the salt can draw out some of its water.


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