Autumn Leaves
Created by Echo Echo on November 2, 2014
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Recipe #15499
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.
Nutritional Facts
- Serving Size: 1 (360.7 g)
- Calories 396.1
- Total Fat - 17.4 g
- Saturated Fat - 10.4 g
- Cholesterol - 47.1 mg
- Sodium - 720.3 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 2.4 g
- Sugars - 2.3 g
- Protein - 17.5 g
- Calcium - 126.1 mg
- Iron - 3.9 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.3 mg