Autumn Leaves Recipe

Ingredients for Autumn Leaves

• Summer Squash
• 1 medium onion, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/4 cup + 2 tablespoons butter
• 1/4 cup all-purpose flour
• Chicken Bouillon
• Light Cream
• Dried Basil
• Dried Parsley
• 1/4 teaspoon black pepper
• Cooked Rice
• Parmesan Cheese

How to Make Autumn Leaves

1. Preheat oven to 350°F (175°C).
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cups of diced summer squash. Sauté until softened, about 5-7 minutes.
3. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained. Cook for another 2-3 minutes.
4. In a separate saucepan, melt 1/4 cup of butter. Whisk in 1/4 cup of all-purpose flour until smooth.
5. Gradually whisk in 2 cups of vegetable bouillon, stirring constantly until the sauce thickens.
6. Reduce heat to low. Stir in 1/2 cup of heavy cream, 1 tablespoon of chopped fresh basil, 1 tablespoon of chopped fresh parsley, and 1/4 teaspoon of black pepper.
7. Remove from heat and stir in the sautéed vegetables and 2 cups of cooked rice.
8. Pour the mixture into a greased 2-quart casserole dish.
9. Sprinkle 1/2 cup of grated Parmesan cheese over the top.
10. Bake for 20-25 minutes, or until bubbly and heated through.