Carrots Velveeta Casserole Food

CHEESY CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Drain the carrots and pour into a buttered casserole dish.
• Melt the Velveeta cheese and butter.
• Add the brown sugar and stir until well blended.
• Pour the cheese mixture over the carrots and top with crumbled Ritz crackers.
• Bake for 30 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.

CHEESY CARROT CASSEROLE

Steps:

• Boil enough water to cover carrots.
• Pre-heat oven to 350°F.
• 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.

CARROTS & VELVEETA CASSEROLE

Steps:

• In a medium pan, add carrots, cover with water, add salt to taste. Cook carrots 8 minutes. Remove from heat, drain, set aside.
• In a medium microwave safe mixing bowl melt cheese and butter about 2 minutes. Stir. Add the milk; stir to blend. Fold carrots into the cheese mixture. Spoon into a greased 8 x 8 casserole dish. Top with crackers.
• Bake 25 minutes on 350 degrees F until edges are bubbly and crackers have browned.

FAVORITE CARROT CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Butter a 1-1/2 quart baking dish.
• Place carrots in saucepan, cover with water; bring to a boil, reduce heat; cover and simmer until tender, about 10 minutes.
• Drain and place in a baking dish.
• In a small saucepan melt 1/4 cup butter and the cheese, stirring often, then stir in dill.
• Pour over carrots.
• Melt remaining butter; toss with saltines.
• Sprinkle over carrots.
• Bake uncovered for 25-30 minutes or until lightly browned.

CARROTS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
• In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
• Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
• Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

VELVEETA® CHEESY BEEF STROGANOFF CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in skillet; drain. Spoon into 2-qt. casserole sprayed with cooking spray. Stir in boiling water and noodles; cover.
• Bake 25 min.
• Stir in remaining ingredients. Bake, uncovered, 10 min. or until VELVEETA is melted.

SCALLOPED CARROTS CASSEROLE

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain., In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly.

CHEESY CARROT CASSEROLE

Steps:

• Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.