Green Beancarrot Casserole Recipes

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
• Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
• Bake in the preheated oven until set, about 30 minutes.

Steps:

• Cook onions slightly in fat, add flour and seasoning; blend well.
• Add milk gradually and cook until slightly thickened.
• Add eggs slowly and wisk quickly to cook over low heat,1 minute.
• Add cheese and stir in vegetables.
• Pour into greased baking dish; cover with crumbs and dot with butter.
• Bake in a moderate oven (350) for 30 minutes.
• Note: Undercook the green beans and carrots as they will be cooked again in the oven. I steam mine for 5 minutes only.

Steps:

• In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.

Steps:

• Preheat the oven to 350 degrees F. Cut the green beans into 2-3 inch pieces. Cut the carrot into 1/4 inch cubes, or sliced rounds. Cut the chicken breast(s) into half-inch cubes. Slice the onion thinly. Boil the fresh green beans and carrots for about 5 minutes, or until almost cooked, then strain.
• In a pan, fry the garlic in med-high heat until brown and add the chicken. Cook until the outside is no longer pink. Add salt and pepper. Add the beans, carrots, and onions. Cook until chicken is cooked through.
• Transfer to an 8x8 inch casserole dish. Mix in cream of mushroom soup, milk, soy sauce, and half of the French's French Fried Onions until mixed well.
• Put the casserole in the oven for 10 minutes, and then mix the ingredients together. After another ten minutes have passed, add the cheese on top and the rest of the French's French Friend Onions. Leave it in for another minute or two or until the cheese has melted completely. Take it out, and let it cool for about 10-15 minutes, then serve with long-grained, white rice!