Butternut Squash-wild Rice Casserole

Ingredients

  • 1 - 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1 - 2 tablespoons olive oil
  • 2 6 ounce package long grain and wild rice mix
  • 3/4 cup chopped onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 1/3 cup butter
  • 2 10 1/2 - 10 3/4 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
  • 1 8 ounce carton sour cream
  • 2/3 cup dry white wine or chicken broth
  • 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
  • 1 1/2 cups finely shredded Parmesan cheese (6 ounces)

Description

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