AUTUMN LEAVES CASSEROLE

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Autumn Leaves Casserole image

This colorful casserole brings to mind the bright reds and yellows of fall. I like to make it in the Autumn, like Oct.and Sept., Its a scrumptious meal and the cold just slips away. A small salad and it will make you very happy. So give this a try and see if it reminds you of Autumn.

Provided by Zelda Hopkins

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 12

2 c diced summer squash
1 c finely chopped onion
6 medium tomatoes, skinned, and cut up ( i like to use roma tomatoes )
6 Tbsp butter
1/4 c all purpose flour
2 c chicken broth
1/2 c cream
1 tsp basil, dried
1 Tbsp parsley flakes
1 pinch black pepper
4 c cooked rice
1/2 c parmesean cheese

Steps:

  • 1. Saute squash, onion, and tomatoes in two Tlbs. butter until tender. Melt remaining 4 Tlbs. butter in saucepan. Blend in flour. Gradually add chicken broth, stirring until thickened. Stir in cream, basil, and parsley. Season to taste with pepper. Mix vegetables with rice and sauce. Turn into buttered 2 quart casserole. Sprinkle with parmesean cheese. Bake at 350 degrees for 30 minutes or until bubbling and heated through. ( sometimes I add some hi- ho crackers crushed before the cheese to give that little crunch. )

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