CRUNCHY CARROTS -Printed from COOKS.COM
1 pkg. sliced carrots, frozen should be cooked
1 onion, diced
1/2 c. butter
1 c. corn flakes, crushed
8 oz. grated Cheddar cheese
Simmer onions in butter for 5 minutes. In 2-quart casserole dish, place half of carrots, sprinkle half of corn flakes, and half of cheese over carrots. Repeat with carrots, corn flake and cheese. Pour onion-butter mixture over top and bake, uncovered, at 325 degrees for 25-35 minutes. Serves 4-
GLAZED CARROTS -Printed from COOKS.COM
1 pk. frozen carrots, thawed
2 tbsp. butter
½ c. brown sugar
½ tsp. cinnamon
Dash nutmeg
¼ c. orange juice
Combine carrots, butter and half the brown sugar. Cook over low heat for 5 minutes. Add remaining sugar, cinnamon and nutmeg. Cover. Simmer until tender.
Herbed Carrots -Copyright © 2005 by Michelle Jones <http://www.betterbudgeting.com/authors/michellejones.htm>, editor of BetterBudgeting.com
Here's my recipe for 'good enough for company' carrots, without adding sugar. My family LOVES them (at least the ones who will eat cooked carrots), so I hope your family will too!
1 lb pkg. frozen carrots (store brand is fine!)
5 T. butter or margarine (a little more than half a stick)
1 T. dried chives
1/2 tsp. salt
1/4-1/2 tsp. black pepper, as desired (I always use coarse ground)In a medium pot bring 1 c. of water to a boil. Add frozen carrots, stirring gently to break apart if needed, and return to boil. Cover, reduce heat and simmer for about 12-13 minutes, stirring occasionally. Drain carrots and return to stove, adding the remaining ingredients. If using stick butter, cut into several pieces so it will melt more easily. Continue to cook carrots, covered or uncovered, for another 10-15 minutes, stirring gently from time to time. (Use cover if you prefer softer carrots.) Place cooked carrots in a pretty serving dish and drizzle with any remaining butter sauce. Serve warm.
Cinnamon Carrots - Taste of Home Recipe
1 package (16 ounces) frozen sliced carrots
1/4 cup honey
1 to 2 tablespoons butter
1/2 to 1 teaspoon ground cinnamon
Cook carrots according to package directions. Meanwhile, in a saucepan,
heat the honey, butter and cinnamon until butter is melted; stir to blend.
Drain carrots; place in a serving bowl. Drizzle with honey mixture.Yield: 6 servings
CRUNCHY CARROTS -Printed from COOKS.COM
1 pkg. sliced carrots, frozen should be cooked
1 onion, diced
1/2 c. butter
1 c. corn flakes, crushed
8 oz. grated Cheddar cheese
Simmer onions in butter for 5 minutes. In 2-quart casserole dish, place half of carrots, sprinkle half of corn flakes, and half of cheese over carrots. Repeat with carrots, corn flake and cheese. Pour onion-butter mixture over top and bake, uncovered, at 325 degrees for 25-35 minutes. Serves 4-
GLAZED CARROTS -Printed from COOKS.COM
1 pk. frozen carrots, thawed
2 tbsp. butter
½ c. brown sugar
½ tsp. cinnamon
Dash nutmeg
¼ c. orange juice
Combine carrots, butter and half the brown sugar. Cook over low heat for 5 minutes. Add remaining sugar, cinnamon and nutmeg. Cover. Simmer until tender.
Herbed Carrots -Copyright © 2005 by Michelle Jones <http://www.betterbudgeting.com/authors/michellejones.htm>, editor of BetterBudgeting.com
Here's my recipe for 'good enough for company' carrots, without adding sugar. My family LOVES them (at least the ones who will eat cooked carrots), so I hope your family will too!
1 lb pkg. frozen carrots (store brand is fine!)
5 T. butter or margarine (a little more than half a stick)
1 T. dried chives
1/2 tsp. salt
1/4-1/2 tsp. black pepper, as desired (I always use coarse ground)In a medium pot bring 1 c. of water to a boil. Add frozen carrots, stirring gently to break apart if needed, and return to boil. Cover, reduce heat and simmer for about 12-13 minutes, stirring occasionally. Drain carrots and return to stove, adding the remaining ingredients. If using stick butter, cut into several pieces so it will melt more easily. Continue to cook carrots, covered or uncovered, for another 10-15 minutes, stirring gently from time to time. (Use cover if you prefer softer carrots.) Place cooked carrots in a pretty serving dish and drizzle with any remaining butter sauce. Serve warm.
Cinnamon Carrots - Taste of Home Recipe
1 package (16 ounces) frozen sliced carrots
1/4 cup honey
1 to 2 tablespoons butter
1/2 to 1 teaspoon ground cinnamon
Cook carrots according to package directions. Meanwhile, in a saucepan,
heat the honey, butter and cinnamon until butter is melted; stir to blend.
Drain carrots; place in a serving bowl. Drizzle with honey mixture.Yield: 6 servings
Mushroom Tuna Noodle Casserole
Submitted by: HEIDI S. Rated: 3 out of 5 by 9 members Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Yields: 6 servings
"This easy casserole with egg noodles, tuna, peas, carrots, and potatoes in cream of mushroom soup is a dish the whole family will love."
INGREDIENTS:
5 cups dry egg noodles 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup milk 1 1/2 cups water 2 (12 ounce) cans tuna, drained and flaked 1 (10 ounce) package frozen green peas 1 (10 ounce) package frozen carrots 2 (15 ounce) cans sliced potatoes, drained salt to taste ground black pepper to taste paprika to taste 3/4 cup dry bread crumbs
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3.In a mixing bowl combine soup, milk, and water. Pour a small amount of the mixture into a 9x13 inch baking dish; enough to just cover the bottom.
4.Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up. Pour the remaining soup mixture over the layers. Sprinkle with salt, pepper, and paprika. Lightly coat the entire casserole with bread crumbs.
5.Cover and bake in preheated oven for 45 minutes.
Printed from Allrecipes.com 8/18/2008
