Keto Boston Market Yellow Squash Casserole
A comforting vegetable casserole featuring tender yellow squash and carrots in a creamy base, topped with buttery cornbread stuffing. This hearty side dish brings restaurant-style flavors to your table with its golden, crunchy topping and rich, savory interior. Perfect for family dinners, potlucks, or holiday meals when you want a satisfying vegetable dish that even kids will enjoy. The combination of cream of chicken soup and sour cream creates an indulgent texture that transforms simple summer vegetables into a crowd-pleasing favorite.
Ingredients
- 4 cups yellow squash, slicedzucchini1:1vegetable
similar texture and flavor
- 1 cup shredded carrots
- 1 cup onion, chopped
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 package cornbread stuffing mix
- ½ cup butter, melted
Instructions
- 1
Preheat oven
- 2
Boil squash and onions until tender, then drain well
- 3
Combine squash, onions, shredded carrots, cream of chicken soup, and sour cream in large bowl
- 4
Mix stuffing mix with melted butter in separate bowl
- 5
Spread half of stuffing mixture in bottom of baking dish
- 6
Spoon vegetable mixture over stuffing layer
- 7
Top with remaining stuffing mixture
- 8
Bake until top is golden brown
Tips
Drain the squash and onions thoroughly after boiling to prevent a watery casserole that won't hold together properly.
Let the casserole rest for 5-10 minutes after baking to allow the layers to set before serving.
Use day-old cornbread stuffing mix for better texture and absorption of the butter.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven until warmed through.
Assemble casserole up to 1 day ahead, cover and refrigerate. Add 10 minutes to baking time if baking cold.
Serve hot as a side dish. Pairs well with roasted meats, grilled chicken, or holiday turkey.
Common Mistakes
Drain vegetables thoroughly to avoid watery casserole that won't set properly.
Don't overbake or the top will become too dark and the vegetables will turn mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen squash instead of fresh?
Yes, but thaw completely and drain very well first. Frozen squash releases more water, so extra draining is essential to prevent a soggy casserole.
What if I don't have cornbread stuffing mix?
Substitute with regular bread stuffing mix or make your own by combining crumbled cornbread with herbs and seasonings for similar flavor and texture.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat individual portions in microwave or whole dish in 350°F oven until heated through, about 15-20 minutes.