Velveeta Cheese Carrots Ritz - Recipes - Page 7

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Results 61 - 70 of 75 for velveeta cheese carrots ritz

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61. VEGETABLE CASSEROLE

Place par-boiled vegetables into a ... or pan. Melt Velveeta cheese and mix with vegetables. Melt ... in 325 degree oven for 20 to 25 minutes.

62. BROCCOLI CASSEROLE

Cook frozen broccoli until just ... Drain thoroughly. Cook carrots and broccoli flowerets until tender-crisp; ... dish. Cover with cheese. Combine butter and cracker ... room temperature before baking.

63. CARROT CASSEROLE

Peel and slice carrots. Cook until tender, drain. Melt cheese and butter in milk. Pour over carrots. Crumble Ritz crackers over top and bake at 350 degrees until bubbles.

64. SCALLOPED CARROTS

Cook carrots until done, drain. Saute onion ... layer carrots and cheese. Pour onions and butter over top. Break up Ritz crackers and sprinkle over top. ... degrees for 30-40 minutes.

65. CARROT CASSEROLE

Melt in double boiler or microwave cheese and 1 stick butter. Mix with carrots and onions. Put into baking dish. Top with Ritz crackers tossed with 2 teaspoons ... degrees for 20-30 minutes.

66. CARROT CASSEROLE

Saute 1 small chopped onion in 1/2 cup butter. Layer carrots and 1/2 pound Velveeta cheese. Pour onion mixture over the top. Top with crushed Ritz crackers. Bake at 350 degrees ... if refrigerated. Serves 6-8.

67. CARROT CASSEROLE

Cook carrots until tender (add frozen peas ... onions. 2nd layer cheese slices (square dish). Repeat layers ... melted and crumbs golden brown.

68. CARROTS & CHEESE

Cook sliced carrots until tender. Layer in casserole with Velveeta cheese. Saute onion in butter ... Bake at 350 degrees for 30 minutes covered.

69. CARROT CASSEROLE

Cook carrots in water with butter and ... dish. Cut up cheese (the more the better) and ... degree oven for 5-7 minutes or until cheese melts.

70. CARROT CASSEROLE

Cook onions in butter until clear. Put layers of carrots and cheese in casserole. Pour onions and ... cover with crushed Ritz crackers. Bake for 30 minutes at 350 degrees. Serves 8.

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