Autumn Leaves
- Reviews 4
Ready In: 30 mins
Serves: 6
Ingredients
- 2 cups diced summer squash (yellow)
- 1 cup minced onion
- 6 medium tomatoes, skinned & chopped
- 2 tablespoons butter
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups chicken bouillon
- 1⁄2 cup light cream
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- pepper
- 3 1⁄2-4 cups cooked rice
- 1⁄4 cup parmesan cheese
Directions
- Preheat the oven to 350°.
- Sauté the squash, onion and tomatoes in 2 T butter until tender.
- Melt 1/4 cup butter in saucepan and stir in the flour.
- Gradually add the bouillon, stirring until thickened.
- Stir in the cream, basil, parsley and pepper.
- Remove from the heat and stir in the vegetables and rice.
- Put in a greased 2-quart casserole and sprinkle with parmesan.
- Bake in oven until bubbly and heated through.
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