Boston Market Squash Casserole (Restaurant Copycat)

⏱️ 40 minutes👥 6-8 servings❤️ Taste: /10
Boston Market Squash Casserole (Restaurant Copycat)

Nutrition Facts

Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag

Health Benefits

Ingredients

  • •- 4 medium yellow summer squash, sliced 1/4-inch thick
  • •- 1 large sweet yellow onion, finely diced
  • •- 2 large eggs, room temperature
  • •- 1/2 cup heavy cream
  • •- 1 cup sharp cheddar cheese, freshly grated
  • •- 1/2 cup buttery breadcrumbs
  • •- 4 tablespoons unsalted butter
  • •- 1 teaspoon kosher salt
  • •- 1/2 teaspoon freshly ground black pepper
  • •- 1/4 teaspoon garlic powder

Instructions

  1. 11. Preheat oven to 375°F. Butter a 9x13 ceramic baking dish thoroughly.
  2. 22. Sauté diced onions in 2 tablespoons butter until translucent and slightly golden, about 4-5 minutes. Set aside to cool.
  3. 33. Steam squash slices until tender but not mushy, approximately 3-4 minutes. Drain completely and pat dry with paper towels.
  4. 44. Whisk eggs, heavy cream, salt, pepper, and garlic powder in a large mixing bowl until smooth and fully incorporated.
  5. 55. Layer steamed squash in prepared baking dish. Scatter sautéed onions evenly across squash.
  6. 66. Pour cream mixture over squash, ensuring even distribution. Sprinkle grated cheddar cheese across top.
  7. 77. Mix breadcrumbs with remaining 2 tablespoons melted butter. Scatter buttered breadcrumbs across cheese layer.
  8. 88. Bake uncovered until top is golden brown and casserole is bubbling, about 22-25 minutes.
  9. 99. Let rest 10 minutes before serving for optimal texture.