Ingredients:
2 cups diced summer squash ( yellow)
1 cup minced onions
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
Directions:
Preheat the oven to 350F.
Saute 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.
Servings: 6
Time preparation: 5 min.
Time total: 30 min.