Ingredients
- 2 cups diced squash (yellow summer squash)
- 1 cup minced onion
- 6 medium tomatoes, skinned & chopped
- 2 tablespoons butter
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth (bouillon)
- 1/2 cup light cream (or half and half)
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/2 teaspoon ground pepper, or to taste
- 3 1/2 to 4 cups cooked rice
- 1/4 cup grated parmesan cheese
How to Make
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Step 1: Sauté the squash, onion and tomatoes in 2 T butter until tender.
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Step 2: Melt 1/4 cup butter in saucepan and stir in the flour.
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Step 3: Gradually add the bouillon, stirring until thickened.
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Step 4: Stir in the cream, basil, parsley and pepper.
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Step 5: Remove from the heat and stir in the vegetables and rice.
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Step 6: Put in a greased 2-quart casserole and sprinkle with parmesan.
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Step 7: Bake at 350°F until bubbly and heated through.
We hope you enjoy this recipe!
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