Carrot And Green Bean Casserole Recipes

GLAZED CARROTS AND GREEN BEANS

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.

HONEY-GLAZED CARROTS AND GREEN BEANS

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.

GREEN BEAN AND CORN CASSEROLE

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.

GREEN BEAN/CARROT CASSEROLE

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.

GREEN BEAN AND CARROT CASSEROLE

Steps:

• To make beans and carrots: Bring a large (5 1/2-quart) pot of water to boil with a pinch of salt. Add green beans and cook 3 minutes before adding carrots. Boil an additional 2 minutes until tender. Drain well and rinse under cold water. Place in a mixing bowl.
• To make sauce: Preheat oven to 375F. Heat butter in a medium saucepan over medium heat until melted. Add onions and saute 5 minutes until lightly browned. Add flour and combine well. Add milk and stir in well. Bring to a boil, reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened and smooth. Season with salt and pepper. Mix sauce with green beans and carrots. Transfer mixture to a 2- to 3-quart casserole dish and spread evenly.

EASY BUTTERED GREEN BEANS AND CARROT STICKS

Steps:

• Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
• Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
• Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
• Place the beans and carrots on a paper towel and pat them dry.
• Up to this point you can refrigerate until ready to saute them.
• In a large skillet or a medium pot melt the butter with oil.
• Add in the beans and carrot sticks; toss until hot (about 2 minutes).
• Season with salt and pepper.
• Transfer to a large serving bowl and sprinkle with nuts if desired.
• Delicious!

GREEN BEAN CHEDDAR CASSEROLE

Steps:

• Stir the soup, milk, soy sauce, black pepper, 1 cup of the cheddar cheese, beans and 2/3 cup onions in a 1 1/2 quart casserole.
• Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheddar cheese and onions.
• Bake for an additional 5 minutes or until the onions and cheese are golden brown.

GREEN BEAN CASSEROLE WITH CHICKEN AND CARROTS

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!