Peek A Boo Carrots Casserole Food

NO-PEEK BEEF CASSEROLE

Steps:

• Combine all ingredients in crockpot.
• Stir well.
• Cover and cook on low for 8 to 12 hours, or on high for 5 to 6 hours.
• Serve over rice or noodles.

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.

CROCK POT OR OVEN NO PEEK BEEF

Steps:

• Mix all except beef, place beef in crock pot, spread mixture over meat. Cook on low 8-10 hours.
• Serve over noodles.

EASY CHICKEN & MINUTE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees (see baking instructions for alternate methods).
• Mix the 2 cans of soup, 1 can milk, and 1 cup of uncooked rice together. Add salt & pepper to taste.
• Pour above mixture into a 13x9x2 casserole dish.
• Cut the chicken into strips (about the width of a chicken tender/finger).
• Push the chicken strips down into the soup & rice mixture in the casserole dish so they are completely emerged.
• Sprinkle top with lemon pepper/salt/black pepper.
• Bake at 350 degrees 35-40 minutes or until chicken is finished. NOTE that cooking time will vary depending on how you choose to cut up the chicken. If using whole chicken breasts cook at 375 degrees for 45 minutes, or until finished.
• You may also choose to make this in a crock pot, if so, cook on low 7-8 hours.
• My family loves this recipe and it is SOOOO easy to make, plus I usually have all of these ingredients on hand which makes for a quick meal.
• I love the flavors of the rice so much that sometimes I will make it without the chicken as a quick and easy side dish!

CHEESE 'N CARROTS CASSEROLE

Steps:

• Cook carrots in salted water until tender.
• Drain and set aside.
• Lightly grease 2-3 qt casserole.
• Combine onion, cheese, crumbs, salt and pepper.
• Place 1/2 of carrots then 1/2 of crumb mixture over that.
• Repeat layers.
• Pour melted margarine over all.
• Bake at 375 for 15 minutes until cheese melts.