Creamed Summer Squash

1TBS Olive oil
1TBS BUTTER
1 whole white onion, chopped
4 cups yellow summer squash, chopped
1 to 2 tsp parsely
1/2 tsp thyme
1 to 2 tsp celery flakes
1/2 tsp garlic powder
1/2 tsp black pepper
1 can healthy request cream of chicken soup
1/2 cup low fat sour cream
1 serving container minute ready to serve brown rice

I did not add salt due to the sodium content of the soup.

Heat oil and butter in a deep 12 inch skillet. add onion. let cook about 3 minutes. add squash and next 5 ingredients. continue to cook until squash is still a little bit firm.in a 3 quart pot, mix soup and sour cream. remove squash from heat, set soup mixture over hot burner.combine squash and soup mixtures. add rice. bring heat to a simmer. cover and let cook over low heat 15 minutes

Serving Size: makes 8 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user BUTTERFLYBOO1.