Creamy Peas N Carrots Casserole Food

CREAMED PEAS AND CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

PEAS AND CARROTS

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

CREAMY PEAS AND CARROTS

Steps:

• In a saucepan, melt butter and cream cheese.
• Add the peas and carrots, sugar, salt and pepper.
• Stir frequently so all the ingredients blend well together.
• Cook over low heat until peas and carrots are hot.
• This will take about 10-15 minutes, depending on how high the heat.
• Add the whipping cream and heat through.

DEEP DISH PEA AND VEGETABLE CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
• Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.

CREAMY PEAS-N-CARROTS CASSEROLE

Steps:

• Place carrots in a saucepan with a small amount of water, cover, and cook for 6 minutes over medium heat.
• Add onions, bring to a boil, and then reduce heat.
• Cover pan and allow to simmer for 5 minutes and then drain.
• Add peas to carrots and toss.
• In a shallow 3 quart baking dish, add 4 cups of vegetables, sprinkle with cheddar cheese, and top with remaining vegetables.
• In a saucepan, melt 1 tablespoon of butter over medium heat, then stir in flour, nutmeg, salt, and pepper.
• Gradually add milk, stirring constantly.
• Bring milk to a boil, and stir for 2 minutes.
• Pour milk mixture over vegetables.
• Put remaining 3 tablespoons of butter and cracker crumbs in a skillet, cook and stir over medium heat until toasted.
• Sprinkle crackers over casserole, and bake at 350 degrees for 30 to 40 minutes.

CREAMED PEAS AND CARROTS

Steps:

• Cook carrots in water to cover until tender.
• Add peas; cook 5 more minutes.
• Melt butter in saucepan.
• Add flour, salt, and pepper.
• Slowly stir in milk.
• Bring to a boil, boil 1 minute.
• Drain carrots and peas, mix with creamed mixture.
• Heat through.
• Put in serving bowl; sprinkle with paprika.

CREAMY PEAS

Steps:

• In a saucepan, combine the peas, water, and salt; bring to a boil.
• When water starts to boil, add in butter (do not drain water).
• In a small bowl, mix/whisk together flour, whipping cream, sugar, black pepper (if using) and a pinch of garlic powder (if using).
• Stir the flour mixture into the peas and water.
• Stir and cook over medium-low heat until thick and bubbly (about 5-6 minutes).
• Adjusting salt and pepper to taste.

BROCCOLI, PEAS AND CARROTS CASSEROLE

Steps:

• 1. Chop broccoli in 1 inch pieces
• 2. Steam broccoli for 3 minutes,
• 3. Defrost or steam frozen peas and carrots.
• 4. Dice and sauté onion with 2-3 t.s. of butter or oil until soft and slightly brown.
• 5. Mix together cream of chicken soup, shredded cheese, onion, broccoli, carrots and peas.
• 6. Spoon mixture in the casserole dish
• 7. Top with corn flakes.
• 8. Drizzle with the rest of melted butter or oil.
• 9. Bake for 30 to 35 minutes at 350°F
• If you like to have vegetables slightly undercooked, remove casserole 10 minutes earlier. Also, you can add a 1/4 cup of chopped almonds for extra crunch.

BUTTERY PEAS AND CARROTS

Steps:

• In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.

LIGHTER CREAMY CARROTS AND PEAS

Steps:

• Place carrots in a steamer basket over boiling water.
• Cover saucepan and steam 4 minutes.
• Add peas and steam 3-4 minutes or until peas are tender.
• Drain and return vegetables to saucepan.
• Add remaining ingredients and toss.

CREAMY PEA CASSEROLE

Steps:

• In a large skillet, saute the onion, celery and red pepper in butter for 8-10 minutes or until tender. Stir in soup and milk; heat through. Stir in peas and water chestnuts. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.