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Thursday, November 7, 2013

Creamy Rice and Squash Casserole

My Grandmother Bagnal made this one for us as kids.  I love it.  I want to give you a heads up about a shortcut though.  I won't use the shortcut unless I am broke, but here goes.  *Do not use broth, or whipping cream or flour and butter.  Instead use two cans of cream of chicken soup or cream of mushroom if you are going veggie.  You may want to add a little milk or water and heat it up until its a smooth sauce before mixing in the veggies and rice, but it just means you don't have to make a true roux.  Easier.

Creamy Rice and Squash Casserole
1/4 C plus 1 Tbsp butter or margarine, divided
2 C chopped yellow squash
1 C chopped onion
2 (14 1/2oz )cans of diced tomatoes, drained (Italian Style)
1/4 C all purpose flour
2 C chicken broth (or veggie broth)
4 C cooked rice
1/2 C whipping cream
1 Tbsp dried basil
1 Tbsp dried parsely flakes
1/4 tsp black pepper
1/4 C grated Parmesan cheese

Melt 1 Tbsp butter in a large skillet over medium-high heat; add squash, onion, and tomatoes, and cook until squash is tender, stirring often.  Set the veggies aside.
(*If you are using cream of chicken or mushroom soup then skip this part as noted above)  Melt the remaining 1/4 C of butter in a medium saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add broth alternately with the whipping cream; cook over medium heat, stirring constantly, until the mixture is thickened.
Stir in the veggies, rice and next 4 ingredients.  Pour into a lightly greased casserole dish.  Bake at 350 degrees F for 30 minutes.

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