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Results 41 - 50 of 113 for carrot cornbread
41. SQUASH CASSEROLE
Cook quash until tender; drain and mash. Add carrots, onion, sour cream, and ... bubbly and brown; about 30-45 minutes. Serves 12. Freezes well.
42. SQUASH CASSEROLE
Cook squash and mash. Grate onions, and carrots. Add 1/2 pint sour ... and Pepperidge Farm cornbread dressing mix. Layer ingredients in ... at 325 degrees uncovered.
Line 9 x 13 inch ... remaining bouillon and carrots. Cover with foil. Bake ... bouillon. Bring to boil, stirring until thickened. Add parsley.
Combine the stuffing mix with ... cream, and grated carrot. Fold in cooked squash ... casserole bubbles around edge, about 30 minutes. Serves 6-10.
45. SQUASH CASSEROLE
Mix cornbread mix with 1 stick melted ... the onion and carrot. Add this to the ... mix on top of mixture. Bake at 325 degrees for 30 minutes.
46. CARROT CASSEROLE
Mix all ingredients together. Fold in eggs last. Pour into buttered casserole. Top with paprika. Bake in 350 degree oven for 50 minutes.
Mix together and bake 325 degrees for 40 to 45 minutes. Note: May use chicken broth instead of water. I add chopped green onions and ...
48. CARROT CASSEROLE
Mix all ingredients, adding eggs last. Pour into a Pam sprayed casserole and sprinkle with paprika, if desired. Bake 50 minutes in 350 ...
Preheat oven to 400 degrees. ... skillet and saute carrots, onion and garlic until ... baking dish. Spoon cornbread batter on top of chicken ... cornbread is lightly browned.
Mash squash and mix with carrots, onion, cheese, pimento, soup ... 40 minutes. Garnish as desired. Yield: 6 servings. Preparation time: 1 hour.
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