Ingredients for Autumn Leaves
- 2 cups diced yellow summer squash
- 1 medium onion, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken bouillon
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper
- 2 cups cooked rice
- 1/2 cup grated Parmesan cheese
- cooking spray
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How to Make Autumn Leaves
- Preheat oven to 350°F (175°C).
- 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.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained. Cook for another 2-3 minutes.
- In a separate saucepan, melt 1/4 cup of butter. Whisk in 1/4 cup of all-purpose flour until smooth.
- Gradually whisk in 2 cups of vegetable bouillon, stirring constantly until the sauce thickens.
- 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.
- Remove from heat and stir in the sautéed vegetables and 2 cups of cooked rice.
- Pour the mixture into a greased 2-quart casserole dish.
- Sprinkle 1/2 cup of grated Parmesan cheese over the top.
- Bake for 20-25 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
23g
Fat
53g
Carbs
15g
