autumn leaves casserole
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
Serves 6-8
Ingredients
- 2 cups diced summer squash
- 1 cup finely chopped onion
- 6 medium tomatoes, skinned, and cut up ( i like to use roma tomatoes )
- 6 tablespoons butter
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1/2 cup cream
- 1 teaspoon basil, dried
- 1 tablespoon parsley flakes
- 1 pinch black pepper
- 4 cups cooked rice
- 1/2 cup parmesean cheese
How To Make autumn leaves casserole
-
Step 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. )
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Side Casseroles
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#squash
Keyword:
#Onion
Keyword:
#rice
Keyword:
#cheese
Keyword:
#Summer
Keyword:
#tomatoes
Keyword:
#parmesean
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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