nd place them into a casserole dish.
In the saucepan
Mix all the ingredients together.
Pour into a buttered casserole dish and bake at 350\u00b0F for 45 minutes.
br>Spray a 3 quart casserole with cooking spray. Set aside
Boil enough water to cover carrots.
Pre-heat oven to 350\u00b0F.
Peel and slice carrots into bite sized pieces.
Boil carrots for 10 minutes. Drain.
Place carrots in 9 x 13 casserole dish.
Sprinkle brown sugar over carrots.
Melt butter and Velveeta. Pour over carrots.
Crumble Ritz crackers over casserole.
Bake for 30-35 minutes.
Saute onion, green onions, celery, carrot, green pepper, red pepper and
Preheat oven to 350\u00b0F
Grease a 1 1/2 - 2 quart casserole; set aside.
Drain off all water from thawed veggies.
Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
Mix everything well.
Pour mixture into the casserole dish.
Bake at 350\u00b0F for 30 minutes.
utter. Stir in the seeds, carrot, cheese and egg yolk and
Cook vegetables; drain.
Put in a 2-quart casserole dish. Cube Velveeta and layer over vegetables.
Crush Ritz crackers and sprinkle over cheese.
Melt butter and pour over crackers.
Bake at 350\u00b0 for about 45 minutes.
Serves 6.
engthen cooking time.
Allow casserole to rest and cool for
br>Layer in 2 litre casserole as follows: 1/2 carrots
teak slices,crumbled bacon and carrot;mix well,.
stir in
aste.
Pour into a casserole dish (about 20X12 cm) and
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
s billed as the richest carrot cake recipe ever.
Lightly grease
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.