Time 55m Yield 8 Number Of Ingredients 9 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.
Time 50m Yield 8 serving(s) Number Of Ingredients 11 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.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 11 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.
Time 1h25m Yield 6 Number Of Ingredients 12 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.
More about “carrot and zucchini casserole recipes”
Time 1h15m Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown). Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat. Now season with allspice, paprika, and nutmeg. Stir to combine. Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat. Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly. Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully. Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.
