Autumn Leaves

13 ingredients
8 steps

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

  1. 1
    Preheat the oven to 350°.
  2. 2
    Saute the squash, onion and tomatoes in 2 T butter until tender.
  3. 3
    Melt 1/4 cup butter in saucepan and stir in the flour.
  4. 4
    Gradually add the bouillon, stirring until thickened.
  5. 5
    Stir in the cream, basil, parsley and pepper.
  6. 6
    Remove from the heat and stir in the vegetables and rice.
  7. 7
    Put in a greased 2-quart casserole and sprinkle with parmesan.
  8. 8
    Bake in oven until bubbly and heated through.

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