Boston Market Squash Casserole

Tender squash and gooey cheese make this a memorable side dish or a hearty main course.

Boston Market Squash Casserole is a delectable and comforting side dish that showcases the rich flavors of zucchini and yellow squash. This delicious casserole combines tender and succulent squash with the creamy goodness of Velveeta cheese, creating a harmonious blend of textures and tastes. The addition of Jiffy corn muffin mix adds a delightful cornbread-like element, adding an extra layer of flavor and substance to the dish.

To begin preparing this casserole, the zucchini and yellow squash are gently cooked until tender and then combined with sautéed sweet onions, garlic, and a medley of seasonings, including salt, pepper, thyme, and parsley. The inclusion of chicken bouillon cubes infuses the dish with a rich and savory taste, enhancing the overall flavor profile.

The star of this casserole is undoubtedly the diced Velveeta cheese, which provides a velvety and cheesy component that binds all the ingredients together. As the casserole bakes in the oven, the flavors meld together, resulting in a delightful and savory dish that will impress family and guests alike.

Boston Market Squash Casserole is a versatile and wholesome side dish that pairs well with a variety of main courses. Whether served alongside grilled chicken, roasted meats, or as part of a comforting family dinner, this casserole is sure to become a beloved addition to any mealtime spread. With its delightful blend of flavors and comforting texture, it’s no wonder that Boston Market Squash Casserole has become a favorite for those seeking a flavorful and satisfying side dish.

SERVES: 6–8

INGREDIENTS:

• 1 (8.5-ounce) box Jiffy corn muffin mix
• 4½ cups diced zucchini
• 4½ cups diced yellow squash
• 1½ sticks butter
• 1½ cups chopped sweet onion
• 3 chicken bouillon cubes
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ½ teaspoon thyme
• 1 tablespoon chopped parsley
• 8 ounces diced Velveeta cheese

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Prepare the Jiffy corn muffin mix according to the package instructions and set it aside to cool.
3. In a large saucepan, place the diced zucchini and squash, and add just enough water to cover them. Cook the vegetables on medium-low heat for 5–7 minutes until they become tender. Remove the saucepan from the heat, drain the vegetables, and reserve 1 cup of the water for later use in the casserole.
4. In another large saucepan over medium-low heat, melt the butter and sauté the chopped sweet onion for 2–3 minutes until it turns clear.
5. Add the chicken bouillon cubes and minced garlic to the sautéed onions, stirring them together. Then, add the cooked squash and zucchini, salt, ground pepper, thyme, parsley, and the diced Velveeta cheese. Stir the ingredients until well combined.
6. Crumble the Jiffy cornbread into the vegetable and cheese mixture, and then add the reserved cup of water. Mix everything together until thoroughly combined. Place the mixture in a 9″ × 13″ baking pan that has been coated with nonstick spray.
7. Cover the casserole with a lid or foil and bake it in the preheated oven for 50–60 minutes. During the last 20 minutes of baking, remove the cover to allow the top to brown slightly.
8. Once the casserole is fully baked, remove it from the oven and serve it warm as a delicious and savory side dish. Enjoy!