The Gourmet Librarian
The "Gourmet Librarian" is a monthly series on the CCPL Website
August 2008
Autumn Leaves Casserole
Another year has gone by and it's Family Reunion time. Each year my husband's family spends the weekend in Batesville, Indiana. We stay in cabins by a lake and visit with a lot of aunts, uncles and cousins. On Saturday evening, around 5:00, everyone meets behind one of the cabins for a huge potluck. Some of the aunts bring the same dish every year and we all look forward to certain favorites. For some of us, it is the chance to try something new and different.
Since we are all looking for ways to save money, I decided to make a dish from ingredients that were in my garden or already in my pantry. I came across a picture in my cookbook of a beautiful casserole called "Autumn Leaves". It was filled with veggies and had the colors of autumn. The main ingredient is squash and my plant had just produced 4 squashes.
I received a lot of compliments about this year's dish and many relatives asked for the recipe. Hope you enjoy.
See You Next Month! Meet Me In The Kitchen!
Lisa, The Gourmet Librarian
Autumn Leaves Casserole
Ingredients:
- 2 cups of diced summer squash
- 1 cup finely chopped onion
- 6 medium tomatoes, chopped
- 6 T. butter
- 1/4 cup flour
- 2 cups of chicken broth
- 1/2 cup of cream (I use half & half)
- 1 t. Basil
- 1 T. Parsley
- Pepper
- 4 cups of cooked rice
- 1/4 cup Parmesan cheese
Directions:
Directions: Sauté squash, onion and tomatoes in 2 T. butter until tender. In another pan melt 4 T. butter and blend in flour. Gradually add the chicken broth, stirring until thickened. Stir in the cream, basil, and parsley and season to taste with pepper. Prepare the rice in another pan. Mix the vegetables with the rice and sauce. Pour into a buttered 2-quart casserole. Sprinkle with the Parmesan cheese. Bake at 350 degrees until bubbling and heated through.