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BellaOnline's Holiday/Seasonal Cooking Editor

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Veggie Casserole Recipes

Guest Author - Mary Wozniak

Vegetable Casserole Recipes

The snow is finally melting and thereís a hint of spring in the air. Just when we are tiring of winterís bounty of squash and root vegetables, the bundles of skinny asparagus stalks appear in the produce aisle.

With Easter approaching, itís time to consider new ways of preparing vegetable side dishes. Both of these recipes were shared with me by friends ages ago, and are my favorite go-to side dishes. Both are no-fail, easy casseroles that are perfect accompaniments to your holiday roast or ham. Even your veggie-haters will be going back for seconds.

The carrot casserole is lightened up by substituting evaporated milk for cream, and you can certainly opt for the two percent or fat free version. Alternatively, for a special dinner you can use an equivalent amount of half and half. The carrots are boiled and then grated, easily accomplished with your food processor.

Carrot Casserole

Ingredients:
2 lbs. carrots, peeled and cut in pieces (or use bagged baby carrots)
15 oz. can evaporated milk (can use an equivalent amount of half and half)
Ĺ tsp. salt
1/4 cup butter, melted
1 cup bread crumbs (plain or Italian seasoned)

Preheat oven to 350 degrees. Boil carrots until slightly tender but not mushy. Grate the carrots in a food processor.
Combine the grated carrots, salt and the evaporated milk and put the mixture in a buttered casserole dish.
Mix the breadcrumbs and the melted butter and sprinkle the mixture evenly over the carrots.
Bake at 350 degrees for 30 minutes .


This broccoli casserole is a family favorite. Although you could substitute cheddar or other cheeses, the Velveeta is best suited to this dish as it melts easily into a nice, smooth sauce .

Broccoli Cheese Casserole

Ingredients:
16 oz. bag frozen chopped broccoli (not florets)
1/4 lb.(1 stick) butter
Salt and pepper to taste
8 oz. Velveeta
1 sleeve Town House or Ritz Crackers

Preheat oven to 350 degrees. Prepare the chopped broccoli according to the package directions. Drain the cooked broccoli well in a strainer, pressing down to extract as much water as possible. Transfer the broccoli to a buttered casserole dish.

Cut the Velveeta into small cubes. Add the Velveeta and 1/2 stick (4 tablespoons) butter to the hot broccoli and stir until melted. Combine the mixture thoroughly. Add salt and pepper to taste.
Finely crush the crackers with a rolling pin. Melt the remaining 1/2 stick (4 tablespoons) butter and mix completely with the cracker crumbs. Sprinkle buttered crumbs evenly over the broccoli.

Bake at 350 degrees for 25 minutes.
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Content copyright © 2015 by Mary Wozniak. All rights reserved.
This content was written by Mary Wozniak. If you wish to use this content in any manner, you need written permission. Contact Launa Stout for details.

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