Autumn Leaves Casserole

Zelda Hopkins


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.

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★★★★★ 1 vote
Serves 6-8
15 Min
30 Min


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
1/4 c
all purpose flour
2 c
chicken broth
1/2 c
1 tsp
basil, dried
1 Tbsp
parsley flakes
1 pinch
black pepper
4 c
cooked rice
1/2 c
parmesean cheese


1Saute 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. )

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy