Among the many better of Boston Market’s many scrumptious homestyle sides, this veggie-packed casserole is easy to recreate in your house kitchen.
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Zucchini and Yellow Squash Casserole
Boston Market could also be finest recognized for its mouthwatering rotisserie chickens (and rightly so.) Nonetheless, those that’ve dined there might discover themselves craving the chain’s many scrumptious sides simply as usually.
This zucchini and squash casserole is among the most beloved, becoming in completely on a weeknight dinner desk or as a part of a festive vacation unfold. Fortunately, it’s as simple to make as it’s tasty!
What makes Boston Market squash casserole so good?
The unbelievable mixture of flavors and textures on this squash casserole is what makes this dish a star anytime it hits the desk. Providing contemporary zucchini, savory onion, and quite a lot of seasonings and spices combined with tasty crumbled cornbread, it’s full of taste but versatile sufficient to pair with a big selection of mains and different sides.
Why you’ll love this recipe on your vacation gatherings
Including this dish to your vacation menu is a straightforward selection when you think about how simple and reasonably priced it’s to make, permitting busy cooks to focus their time on different components of the meal.
As well as, it may be made forward of time, cooled and refrigerated, after which reheated in just some minutes come mealtime. This helps save essential oven area throughout larger meals.
Lastly, it’s simple to scale as much as bigger batches if desired, making certain you’ll all the time have sufficient, irrespective of what number of pals or household present up.
Components you have to
Right here’s what you’ll have to craft a scrumptious squash casserole:
- Jiffy corn muffin combine
- Zucchini
- Yellow squash
- Yellow onions
- Butter
- Deli American cheese
- Rooster bouillon cubes
- Garlic
- Salt
- Floor black pepper
- Dried thyme
- Recent parsley
Learn how to make Boston Market Squash Casserole
Regardless of the scrumptious flavors, making this casserole is comparatively fast and simple.
- Put together Jiffy corn muffins in response to package deal instructions. Enable them to chill utterly.
- In the meantime, preheat your oven to 350°F.
- Cube the squash and zucchini, then place them in a big saucepan with sufficient water to cowl them.
- Cook dinner the combination on medium-low warmth till tender, then take away from warmth and drain it, reserving a cup of the cooking liquid for the casserole.
- Soften butter in a big pan over medium-low warmth, then add the diced onion. Saute till the onions flip clear. Add salt, pepper, thyme, and parsley as they prepare dinner.
- Add the bouillon cubes and garlic, adopted by the drained squash combination and the cheese. Stir to mix.
- Crumble cornbread into the pan, then add the reserved cooking liquid and blend.
- Spoon vegetable combination right into a greased 13”x11” baking pan. Cowl it with foil.
- Bake within the preheated oven for 50-60 minutes, eradicating the foil for the ultimate 20 minutes to permit the highest to brown.
What to serve with zucchini and yellow squash casserole
This comfort-food traditional goes nicely with all kinds of mains and different sides.
As its Boston Market roots may counsel, it’s a superb selection with roasted rooster or turkey, in addition to homestyle favorites like baked ham or meatloaf.
Pair it with sides like carrots, inexperienced beans, macaroni and cheese, roasted greens, cranberry sauce, and plenty of extra holiday-influenced favorites.
Learn how to retailer your leftovers
Among the best components of this scrumptious squash casserole recipe is how simple it’s to retailer and the way nicely it retains. Merely permit the casserole to chill totally, then cowl it with aluminum foil or switch it to a sealed container for storage within the fridge. You need to eat any leftovers inside three to 5 days.
What’s one of the simplest ways to reheat it?
To protect the standard of your Boston Market squash casserole, we advocate reheating it within the oven for a couple of minutes at 350°F till the casserole is totally warmed by.
Those that have to get it on the desk even sooner can use the microwave, utilizing brief bursts on excessive till the casserole has been reheated.
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Boston Market Squash Casserole
Be the hero at dinner once you make the Boston Market Squash Casserole recipe.
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Price
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Servings: 12
Energy: 279kcal
Components
- 1 Field Jiffy corn muffin combine put together as directed on the field
- 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 rooster bouillon
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon floor black pepper
- 1/2 teaspoon thyme
- 1 tablespoon chopped parsley
Directions
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Put together Jiffy Combine corn muffins in response to the package deal directions. Cool the cornbread utterly earlier than making the casserole.
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Preheat oven to 350 levels.
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Place zucchini and yellow squash in a big saucepan and add simply sufficient water to cowl.
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Cook dinner on medium-low warmth simply till tender.
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Take away the squash from the warmth.
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Drain squash, reserving one cup of the cooking water for the casserole.
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Soften the butter in a big saucepan over medium-low warmth.
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Add onions and sauté the onions till the onions flip clear.
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Whereas sautéing the onions, add salt, pepper, thyme, and parsley.
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Add rooster bouillon cubes and garlic to the onions. Stir to mix.
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Add drained squash and diced cheese. Stir to mix.
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Crumble cornbread into the squash combination.
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Pour the reserved cup of water within the pan and blend nicely.
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Place the squash combination in a 13 x11-inch baking pan that has been sprayed with a nonstick spray.
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Cowl the casserole and bake at 350 levels for 50 to 60 minutes.
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Take away cowl within the final 20 minutes of baking time.
Vitamin
Energy: 279kcal | Carbohydrates: 19g | Protein: 6g | Fats: 20g | Saturated Fats: 11g | Ldl cholesterol: 49mg | Sodium: 781mg | Potassium: 312mg | Fiber: 2g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 17.7mg | Calcium: 231mg | Iron: 1mg
