Why is my squash casserole watery?

Our Tips for the Best Squash Casserole Drain the squash: 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 .

Why is my roasted squash soggy?

Mushy veggies are also often the result of overcooking . When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

How do you make a casserole less soupy?

How to Thicken Runny Sauces and Soups Pre-Cooking Adjustments/ Add Less Water. ... Let the Sauce Cool Down. ... Remove the Lid, Allowing some of the Liquid to Evaporate. ... Make a Roux and Add It to Your Sauce Mid-Cooking. ... Adding Cornstarch Slurry. Mar 7, 2022

How do you keep a casserole moist?

Covering a casserole helps the dish cook evenly, stay moist, and prevents burning. Uncovering helps with browning, crisping and allowing for steam to release.

How do you make squash less watery?

Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring. Let sit for about 20 minutes. Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel. Roast for 30 minutes at 400 degrees.

How to cook squash without it getting soggy?

Heat a drizzle of olive oil in a large skillet over medium heat, and sauté the squash for 7 to 10 minutes, stirring occasionally . Cook until it softens but still has a nice bite. You don't want it to become mushy!

Why is my cooked squash mushy?

The other key to avoiding mushy squash is just not over-cooking it . Keep an eye on the rounds and pull them out of the oven before they become too tender. You do not need to peel yellow squash before cooking. The skin is thin enough that it's best left intact.

What to do if casserole is too watery?

Add A Starch Even if you're a beginner cook, you probably know that adding a starch can help transform liquidy dishes into creamy delights. Cornstarch and flour are two popular options, but don't you dare add them directly to your casserole. Instead, make a slurry.

How do you get the liquid out of squash?

Liquid Extraction Method: Fine-Mesh Sieve & Spoon I used the back of a soup spoon to try to press as much of the liquid out of the shredded zucchini as possible. Using one hand to steady the handle of the sieve and the other to press firmly with the spoon, I pressed the zucchini for five minutes.

How do you reduce the liquid in a casserole?

Alternatively, when the casserole has completed cooking, the liquid can be strained off and simmered until slightly reduced and thickened . Or a flour and butter paste can be whisked into the liquid at the end of cooking time: 1 oz (25 g) butter worked into 1 oz (25 g) flour should thicken 1 pint (570 ml) liquid.

Boston Market Squash Casserole - CopyKat Recipes (2024)

Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » Boston Market Squash Casserole

February 7, 2009 by Stephanie Manley, Last Updated June 17, 2021 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)

Table of Contents

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

Prepare Jiffy Mix corn muffins according to the package instructions and cool the muffins completely.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and enough water to cover them.
Cook the squash on medium-low heat until tender.
Remove the squash from the heat, drain, and reserve one cup of the cooking water for the casserole.
Melt the butter in a large pan over medium-low heat.
Add onions and sauté them until they turn clear.
While sautéing, add salt, pepper, thyme, and parsley.
Add the bouillon cubes and garlic. Stir to combine.
Add drained squash and cheese. Stir to combine.
Crumble cornbread into the pan.
Add the reserved cup of water to the pan and mix well.
Spread the squash mixture in a greased 13 x11-inch baking pan.
Cover and bake at 350 degrees for 50 to 60 minutes.
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

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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

Ingredients

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

Instructions

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.
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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.

Video

Nutrition

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 CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

Frannie
November 8, 2022 at 11:23 am

This is easy to make and a crowd pleaser. I cook squash, onions and garlic together.
Reply
Marla Mccoy
November 23, 2021 at 10:27 am

A real crowd pleaser. First they say “i don’t want any i don’t eat squash” then they return for seconds.
Reply
Sheila T
October 11, 2021 at 5:19 am
This is the BEST side dish ever. The worse part is cutting up all the squash but its soooo worth it.
Reply
- Stephanie Manley
  October 11, 2021 at 5:26 pm
  I am so glad you liked it!
  Reply
  See Also
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Florida
September 18, 2016 at 4:31 pm
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.
Reply
Kimberly
July 17, 2016 at 5:35 pm

Just the way I remember it, DELICIOUS!!! Thanks Copykat, you’ve pulled through again!
Reply
- Stephanie
  July 18, 2016 at 4:36 am
  I am so glad you liked the dish!
  Reply
Kimberly
July 17, 2016 at 5:35 pm
Just the way I remember it, DELICIOUS!!! Thank Copykat, you’ve pulled through again!
Reply
mary
April 28, 2016 at 3:01 pm
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!!!
Reply
Troy Smith
November 26, 2014 at 8:28 pm
This isn’t Boston Market Squash Casserole, this is Cheesy Goodness. If you haven’t tried this you don’y know what your missing!!!
Reply
milosgirl2005
December 18, 2013 at 5:49 pm
Would this work if I prepared it all ahead, refrigerated it, and put it in the oven just before serving?
Reply
- Stephanie
  December 18, 2013 at 7:44 pm
  I wouldn’t prepare this too long ahead of time the squash may dry out.
  Reply
Sondra
August 5, 2013 at 8:26 am
This is THE ONLY squash casserole recipe I will use from now on!! It turned out Sooooo good!!!
Reply
- Stephanie
  August 6, 2013 at 4:21 am
  Thanks Sondra, I am happy to hear you enjoyed this recipe so much.
  Reply
Galjtexas
October 28, 2012 at 5:48 pm
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…
Reply
Giny
April 9, 2012 at 7:43 pm
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.
Reply
redlegs_1@ yahoo.com.
January 31, 2012 at 4:30 pm
This looks good but can someone tell me how many people it serves. Thanks in advance for you input.
Reply
- Rocky Encalada
  November 10, 2012 at 8:19 am
  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.
  Reply
Pweeno2
November 24, 2011 at 2:16 am
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.
Reply
- Pweeno2
  November 24, 2011 at 2:19 am
  Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
  Reply
- Pweeno2
  November 24, 2011 at 2:19 am
  Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
  Reply
- Pweeno2
  November 24, 2011 at 2:19 am
  Commenting on my own comment….I also changed out the cheese to Sharp Cheddar. It works better with the yellow squash.
  Reply
Laqueshiabrinson06
October 10, 2011 at 10:13 pm
Copykat is the best! This recipe tastes exactly like the casserole at Boston Market! Thanks!
Reply