Southern Squash Casserole | Yellow Squash Casserole Recipe
This recipe is a yellow squash or summer squash recipe is flavorful and unique. Perfect to serve alongside your Thanksgiving meal!
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ABOUT THIS CHANNEL: I'm a homeschool mom of six. I cook breakfast, lunch, and dinner for my family of eight most days. Although I do take some conveniences here and there, I cook most foods from scratch. On this channel, I'm sharing recipes, food hacks, and budget friendly ideas to accompany your meals in the kitchen.
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KRI Kitchen - Beet-Carrot Casserole
Taken from Foods for Health and Healing (Traducción al español por debajo)
This dish is cleansing to the liver and digestive tract. To help your body do its own inner cleansing, eat as a mono diet for one week in the spring or fall.
2 bunches scallions, chopped
1 lb. carrots
3 cloves garlic, minced
Soy sauce or tamari
Ghee or vegetable oil
Ground black pepper
1 bunch beets
1 lb. grated cheese
Scrub beets and carrots. Steam beets whole. (Don't cut off roots or stems.) After about 15-20 minutes, add carrots. Steam until tender but firm. Then remove outer peels from beets and carrots. (These should easily slip off.) Grate using a coarse grater. Keep beets and carrots separate to preserve their distinct colors. Saute scallions and garlic in oil or ghee until tender. Toss with beets and carrots and black pepper. Place in casserole dish. Sprinkle with tamari. Cover with grated cheese and broil until cheese is melted and golden.
Serves 4-6
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Caserola de Remolacha y Zanahoria
Este platillo limpia el hígado y el tracto digestivo. Para ayudar a tu cuerpo a hacer su propia limpieza interior, cómelo como monodieta por una semana en primavera u otoño.
2 manojos de cebollín, picado
½ kg de zanahoria
3 dientes de ajo, picado
salsa de soja (soya) o tamari
ghee o aceite vegetal
pimienta negra molida
1 manojo de remolacha (betabel)
½ kg de queso rallado
Lavar la remolacha y la zanahoria. Cocer las remolachas solas al vapor (sin cortar las raíces o tallos). Luego de 15-20 minutos, agregar las zanahorias. Guisar hasta que queden tiernas pero firmes. Luego quitar la cáscara de las remolachas y zanahorias (deben quitarse con facilidad). Rallar usando un rallador grueso. Mantener las remolachas y zanahorias separadas para conservar su color. Freír los cebollines y el ajo en aceite o ghee hasta que queden suaves. Mezclar con la remolacha, zanahoria y pimienta negra. Colocar en una caserola. Rociar con salsa de soja o tamari. Cubrir con queso rallado y guisar hasta que el queso se gratine.
Rinde 4 a 6 porciones.
Fourteen Carrot Casserole
Layers of mashed carrots, onion, red bell pepper topped with tons of Cheddar and ground almonds. What a casserole! From the food and travel website,
How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
Need some new casseroles in the weeknight dinner rotation? These five quick and easy recipes that won’t break the bank are the answer. Nicole makes Texas’ own king ranch casserole, your new favorite side dish French onion mac and cheese, and cabbage roll casserole for when it's time to get adventurous. She even has a new twist on a classic broccoli dish, and she didn’t forget about breakfast, either!
#AllRecipes #YouCanCookThat #Casserole #Chicken #Food #Recipe
Get the recipes at:
00:00 Introduction
00:14 King Ranch Chicken Casserole
2:52 Chicken, Broccoli, And Cheddar Casserole
4:59 Cabbage Roll Casserole
7:32 French Onion Mac And Cheese
10:30 Breakfast Casserole
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make 5 Cheap and Easy Casseroles | You Can Cook That | AllRecipes.com
How to Make Cheesy Carrot Casserole!
Classic, comforting Cheesy Carrot Casserole is an easy side dish perfect for dinner or holidays. Tender carrots with a cheesy sauce and topped with buttery crackers. If you want a new vegetable side dish to try, this is it!
RECIPE HERE --
Ingredients
½ cup butter
¼ cup flour
2 cups milk
1 teaspoon salt
½ teaspoon dry mustard
1 teaspoon onion powder
¼ teaspoon ground black pepper
1 cup sharp cheddar cheese shredded
12 large carrots peeled and thinly sliced
Topping
1 cup Ritz crackers or Panko bread crumbs
2 Tablespoons butter melted
Chopped parsley optional for garnish
Instructions
Preheat oven to 375 degrees Fahrenheit
Grease a 9 x 13 inch dish with nonstick spray.
Add the thinly peeled and sliced carrots to the baking dish and set side.
In a small medium saucepan, melt ½ cup butter over medium-height. Slowly whisk in flour to butter to make a roux. Then slowly whisk in all the milk followed by your salt, dry mustard, and black pepper. Cook mixture over medium heat until it thickens about 4-5 minutes.
Add in shredded cheese, remove from heat and stir until melted.
Pour over the top of carrots in a baking dish.
Combine the Ritz crackers and melted butter in a small dish. Evenly sprinkle over the top of the cheese sauce.
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until carrots are tender.
Let stand five minutes before serving to let the cheese sauce thicken.
Garnish with chopped parsley before serving if desired.
Notes
How Thick Should I Slice The Carrots?
Be sure to slice your carrots into even-sized pieces so they cook evenly. Also, they shouldn’t be too thick otherwise they will take longer to cook.
Before you take the casserole out of the oven, taste a carrot to ensure it’s tender. If it’s not, add a few minutes of baking time.
How Should I Store Leftovers?
Leftover carrot casserole will keep in the refrigerator for a few days. The sauce may not be as creamy when you reheat it, but it will be delicious!
Pro Tips
When you make the cheese sauce, make sure the flour is incorporated into the butter with no lumps before adding the milk.
When you add the milk, do this slowly while whisking. This will prevent other lumps from forming so your sauce is nice and smooth.
I love the buttery Ritz topping and the easiest way to crush the cracker is in a food processor. If you don’t have one, you can place the crackers in a bag and crush them with a rolling pin. Or, use panko breadcrumbs instead – they are great, too!
Episode 5 | Carrot Casserole
This Carrot Casserole is a super easy one-pot meal that combines tender carrot coins with cream of mushroom soup and cheese and is topped with a buttery herbed stuffing. A tasty and inexpensive side dish that’s perfect for a holiday meal or an everyday dinner.
RECIPE:
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INGREDIENTS:
6 cups carrots, sliced
2 (10 ounce) cans of cream of mushroom soup
2 cups shredded cheddar cheese
1 whole bag of herbed stuffing mix (10-12 ounce bag)
½ cup melted butter
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Watch my other Brooklyn Farm Girl Episodes!
EPISODE 1: Broccoli Pasta:
EPISODE 2: Italian Sausage Soup:
EPISODE 3: Making Vegetable Broth With Broccoli Leaves:
EPISODE 4: BBQ Slow Cooker Chicken Thighs:
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