Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.4 Kcal (1718 kJ) | ||
| Calories from fat | 177.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.69g | 30% | |
|---|---|---|---|
| Cholesterol | 38.88mg | 13% | |
| Sodium | 7902.64mg | 329% | |
| Potassium | 678.95mg | 14% | |
| Total Carbs | 44.74g | 15% | |
| Sugars | 13.99g | 56% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 14.93g | 30% | |
| Vitamin C | 27.5mg | 46% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 190.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 108.49 Kcal (454 kJ) | ||
| Calories from fat | 46.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 30% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 13% | |
| Sodium | 2089.04mg | 329% | |
| Potassium | 179.48mg | 14% | |
| Total Carbs | 11.83g | 15% | |
| Sugars | 3.7g | 56% | |
| Dietary Fiber | 1.34g | 20% | |
| Protein | 3.95g | 30% | |
| Vitamin C | 7.3mg | 46% | |
| Iron | 0.6mg | 12% | |
| Calcium | 50.4mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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