Autumn Leaves Casserole Recipes

AUTUMN LEAVES CASSEROLE

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 SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake 25-30 minutes or until heated through.

AUTUMN LEAVES

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.