Autumn Leaves

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 cups diced summer squash (yellow)
• 1 cup minced onion
• 6 medium tomatoes, skinned & chopped
• 2 tablespoons butter
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken bouillon
• 1/2 cup light cream
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• pepper
• 3 1/2-4 cups cooked rice
• 1/4 cup parmesan cheese

Recipe

• 1 preheat the oven to 350°.
• 2 sauté the squash, onion and tomatoes in 2 t butter until tender.
• 3 melt 1/4 cup butter in saucepan and stir in the flour.
• 4 gradually add the bouillon, stirring until thickened.
• 5 stir in the cream, basil, parsley and pepper.
• 6 remove from the heat and stir in the vegetables and rice.
• 7 put in a greased 2-quart casserole and sprinkle with parmesan.
• 8 bake in oven until bubbly and heated through.