Place half of the sliced apples in a buttered casserole dish. Cover with half of the carrot slices.
Combine dry ingredients; sprinkle half of the mix over carrots.
Repeat the layers; pour orange juice over the top.
Bake at 350\u00b0 for 45 minutes.
Serves 6.
Mix all ingredients in casserole; pour carrot juice on top and heat in oven for 20 minutes at 375\u00b0.
Serves 6 to 8.
nd melted butter; sprinkle over carrot mixture.
Bake in preheated
Melt first amount of margarine in frying pan. Saute zucchini, carrot and onion until tender. (This may have to be done in batches) Add more margarine if necessary.
Stir in soup, milk, bouillon, first amount of stuffing mix and salt. Transfer to 2 quart casserole dish.
Melt remaining margarine in small saucepan and stir in remaining stuffing mix. Scatter over top of casserole.
Bake uncovered at 350F for about 25 minutes.
Cook carrots, unsalted.
Melt 1 stick margarine with cheese. Mix with carrots and pour into 1-quart casserole.
Melt 1/2 stick margarine and add crumbled bread.
Sprinkle over carrot mixture. Bake at 400\u00b0 just until bubbly.
Scrape carrots and cut on diagonal, making slices about 1/4-inch thick.
Cook in salted water until tender, but still crisp.
Drain, reserving 1/4 cup cooking liquid.
Mix onion, horseradish, mayonnaise or salad dressing, salt, pepper and carrot liquid.
Combine with carrots into buttered casserole.
Mix the bread crumbs with the melted butter. Spread over carrots and bake at 375\u00b0 for 15 to 20 minutes or until bubbly. Serves 6.
Cut carrots and cook in salted water until crisp-tender. Drain, reserving 1/2 cup liquid.
Mix onion, horseradish, mayonnaise, salt, pepper and carrot liquid.
Combine with carrots in buttered casserole dish.
Mix bread crumbs with melted margarine and spread over carrots.
Bake at 375\u00b0 for 15 to 20 minutes or until bubbly.
Cook carrots in salted water until done. Drain and reserve 1/2 cup liquid. Place carrots in blender (or mixer or food processor) and add the 1/2 cup liquid, then add the evaporated milk.
Blend for just a few seconds, then add other ingredients and blend until smooth. Pour into buttered casserole.
Bake uncovered at 350F for 1 hour or until firm.
ook, saute chopped onion and carrot shreds in 1 tablespoon butter
Combine meat, salt and pepper.
Mix well.
Pat meat in bottom of a lightly greased 1 1/2-quart casserole.
Top with a layer of onions, then carrots, ending with potatoes.
Sprinkle with salt and pepper.
Mix soup and water until smooth.
Pour evenly over meat and vegetables.
Bake in a 350\u00b0 oven for 1 1/2 hours.
Cook broccoli as directed. Drain.
Mix soup with flour, sour cream, salt and pepper.
Combine broccoli, carrots, and soup mixture.
Put into a buttered 2 quart casserole.
Top with bread crumbs.
Bake at 350 F until hot and lightly browned.
nd place them into a casserole dish.
In the saucepan
Melt first amount of butter in a frying pan.
Slice unpeeled zucchini 1/4-inch thick.
Saute zucchini slices, carrot and onion until tender.
This will need to be done in batches.
Add more butter, if necessary.
Stir in soup, cream, bouillon powder, first amount of crumbs and salt.
Transfer to 2-quart baking dish.
Melt remaining butter in small saucepan.
Stir in remaining crumbs. Scatter over top.
Bake, uncovered, in a 350\u00b0 oven for about 25 minutes.
uart oven-safe, microwave-safe casserole, stir together the onions, celery
Brown beef in melted butter in skillet. When meat begins to turn color, add onion, and garlic. Saute until meat is well browned. Stir in tomato sauce, salt, and pepper. Simmer, uncovered for 5 minutes.
Combine sour cream, cottage cheese, parsley, and carrots. Keep cooked and drained noodles seperate.
Alternate layers of meat mixture and cottage cheese mixture in greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese.
Bake in 350 degree oven for 30 minutes. Makes 6 - 8 servings.
Melt butter; saute onion on low heat.
Beat flour into mixture.
Add salt and pepper.
Add milk, stirring constantly until smooth.
Add cheese chunks; stir until smooth.
Place drained carrots in a large, glass baking bowl.
Pour cheese mixture over carrots and stir.
Sprinkle a few parsley
flakes over casserole.
Bake at 300\u00b0 for 1 hour.
Cut up carrots; boil until tender.
Drain, saving 1/2 cup of the liquid.
Combine liquid with onion, horseradish, mayonnaise, salt and pepper.
Pour over cooked carrots that have been put in a greased casserole.
Top with crumbs mixed with butter.
Bake at 375\u00b0 for 20 minutes.
Preheat oven to 350\u00b0.
Combine beef, salt and pepper; mix well.
Put meat in bottom of slightly greased 1 1/2-quart casserole dish.
Put layer of onions and carrots, ending with layer of potatoes.
Sprinkle with salt and pepper.
Combine soup and water; mix until smooth.
Pour evenly over vegetables and meat.
Bake 90 minutes.
Cook squash and onion, uncovered, in boiling salted water (about 5 minutes).
Drain well.
Combine soup, sour cream and carrot.
Fold in drained vegetables.
Combine stuffing mix with butter.
Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle remaining stuffing mix on top.
Bake at 350\u00b0 for 30 to 35 minutes.
Scrape, slice and boil carrots in salted water until just crisply done.
Drain; save 1/2 cup liquid.
Place carrots in greased 2-quart casserole.