Butternut Squash-Wild Rice Casserole

Ingredients

  • see savings 1 - 1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch cubes
  • see savings 1 - 2 tablespoons olive oil
  • see savings 2 6 ounce package long grain and wild rice mix
  • see savings ¾ cup chopped onions
  • see savings ¾ cup chopped celery
  • see savings ¾ cup chopped carrots
  • see savings 1/3 cup butter
  • + 5 more ingredients
    • see savings 2 10 ½ - 10 ¾ ounce can condensed chicken with white and wild rice soup or cream of chicken soup
    • see savings 1 8 ounce carton sour cream
    • see savings 2/3 cup dry white wine or chicken broth
    • see savings ¼ cup snipped fresh basil or 2 teaspoons dried basil, crushed
    • see savings 1 ½ cups finely shredded Parmesan cheese (6 ounces)

1. Preheat oven to 425 degrees F. In a large bowl toss squash with oil to coat; spread into a 15x10x1-inch baking pan. Roast about 20 minutes or until light brown and tender, stirring twice. Reduce oven temperature to 350 degrees F. 2. Meanwhile, prepare rice mix according to package directions; ...

View full recipe at SpringPad

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