Autumn Leaves Casserole Recipes
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.
Provided by Zelda Hopkins
Categories Other Side Dishes
Time 45m
Number Of Ingredients 12
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. )
AUTUMN LEAVES
The title of this vegetable-rice dish refers to the colors in the dish which are similar to autumn foliage--however, you can eat it year-round (as long as you have summer squash available to you at the grocery store). The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice.
Provided by echo echo
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Sauté the squash, onion and tomatoes in 2 T butter until tender.
- Melt 1/4 cup butter in saucepan and stir in the flour.
- Gradually add the bouillon, stirring until thickened.
- Stir in the cream, basil, parsley and pepper.
- Remove from the heat and stir in the vegetables and rice.
- Put in a greased 2-quart casserole and sprinkle with parmesan.
- Bake in oven until bubbly and heated through.
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