Autumn Leaves Recipe

Name: Autumn Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350u00b0.
2
Saute 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.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups diced summer squash (yellow), 1 cup minced onion, 6 medium tomatoes, skinned & chopped, 2 tablespoons butter, and more.

Yes, Autumn Leaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Leaves

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