Carrot And Zucchini Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
• Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
• Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
• Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
• Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
• Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
• Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
• In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
• Stir soup mixture into vegetables and mix well.
• Add 1 cup of the cheese.
• Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
• Top with remaining cheese.
• Bake in 350 degree oven for about 30 minutes.
• **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

Steps:

• In a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic.
• Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes.
• Stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce.
• Cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes.
• Stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese.
• Bake at 400 degrees for 15 minutes, or until the cheese is melted.
• Sprinkle with the remaining 1/4 cup reduced-fat cheese.
• Bake for 2 to 3 minutes, or until the cheese on top is melted.