Carrot Stuffing Casserole Food

CARROT CASSEROLE

Steps:

• Melt oleo and pour over stuffing mix, reserving 1 cup for topping.
• In a buttered 2-quart casserole, layer carrots, stuffing mix, onion, and cheese.
• Repeat layers; cover with reserved stuffing.
• Pour soup and milk, well mixed over all.
• Bake at 350°F for 25 minutes.

CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring a medium sized pot of water to a boil. Add carrots and cook for about 7 minutes, or until a fork slides through carrots. Make sure not to overcook. Drain and add carrots back into pot.
• Add cream of mushroom soup and cheddar cheese to the pot. Mix with a spoon so the carrots are completely covered with soup and cheese.
• Add carrot mixture into a 13x9 baking dish.
• Using the same pot you cooked carrots in, add stuffing mix and melted butter. Stir until stuffing is coated.
• Sprinkle stuffing mix on top of carrot mixture.
• Bake for 25 minutes, or until bubbly.

BONNIE'S COOL CARROT CASSEROLE

Steps:

• 1. Boil the carrots until tender and slice them. Saute the onion in 3 tablespoons butter in a large skillet until tender. Pre-heat oven to 350 degrees.
• 2. Add the carrots to the skillet, the cheese and the celery soup. Mix gently, but mix well, and turn off burner.
• 3. Pour the mixture in a 2 quart casserole dish sprayed with butter-flavored Pam. Top with the stuffing. Melt the remaining 4 tablespoons of butter and drizzle over the stuffing. Place the casserole dish in the oven and bake 20 to 25 minutes until golden brown like my photo. To serve, GENTLY fold the topping into the carrots (just so it is wet) and serve immediately. Enjoy!

Steps:

• Preheat oven to 325 degrees F and spray a small round roaster or casserole dish with non-stick cooking spray.
• Peel and chop carrots into small pieces.
• Cook in boiling water until a fork can easily go through them. Drain.
• In a microwave safe bowl, cook 2 tbsp butter and onions in microwave for 2 minutes.
• In a small roaster or casserole dish, add soup, cooked carrots. water and stove top stuffing (dry mix) then mix in onion in butter.
• Sprinkle on shredded cheese.
• Top with remaining (3 tbsp) of melted butter.
• Bake for 20 minutes in preheated oven.

TURKEY AND STUFFING CASSEROLE

Steps:

• For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish.
• For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter.
• Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.

CARROT & STUFFING CASSEROLE

Steps:

• Cook carrots in small amount of water until tender crisp (5- 7 minutes).
• Meanwhile, saute onion in margarine until tender.
• Combine cooked carrots and sauteed onion with cream of celery soup.
• Prepare 1 box of Stove Top stuffing.
• In 2 quart casserole dish make layers as follows: 1/2 of stuffing, 1/2 of carrot mixture, 1 c. cheddar cheese.
• Repeat layers.
• Bake uncovered at 350 F for 20 to 25 minutes.

TURKEY AND STUFFING CASSEROLE

Steps:

• Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray.
• Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.
• Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
• Bake for 5 minutes or until the cheese is melted.
• Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce.
• Tip: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.

SUMMER SQUASH AND CARROT CASSEROLE

Steps:

• Cook squash and onion in boiling, salted water for 5 minutes; drain.
• Combine soup and sour cream; stir in carrots.
• Fold in squash and onion.
• Combine stuffing and butter.
• Spread half of stuffing in bottom of 9x13-inch pan.
• Spoon squash mixture on top of stuffing.
• Sprinkle remaining stuffing over top.
• Bake at 350 degrees, uncovered, for 25-30 minutes.
• Note: Can easily be made ahead and served later!

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

MOM'S CARROT CASSEROLE

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.

ZUCCHINI CARROT CASSEROLE

Steps:

• 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.

CARROT CASSEROLE

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.