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Results 91 - 100 of 113 for carrot cornbread
Peel squash and chop into ... drain. Mix together carrots, sour cream and soup; ... End with stuffing on top. Bake at 350 degrees for 30 minutes.
92. SQUASH CASSEROLE
Steam squash and onion; drain ... and mix. Add carrot and pepper. Mix stuffing with ... with foil if browns too quickly. 10-inch dish serves 12.
93. SQUASH CASSEROLE
Cook squash and onions (salt optional). Drain and mash; mix with other ingredients. Melt butter and mix half of the stuffing, reserving 1/2 ...
94. SQUASH CASSEROLE
Cook squash in salt water. Drain and mash. Add carrots, onions, soup, and sour ... minutes. May be prepared ahead of time and refrigerated (covered).
95. SQUASH CASSEROLE
Cook, drain and season squash. ... chicken soup, onions, carrots and pimento. Place in casserole ... Bake at 350 degrees for about 25 minutes.
96. SQUASH CASSEROLE
Mix melted butter with stuffing. Reserve 1/4 cup for topping. Cook squash and drain. Mix all ingredients together and put in oven proof ...
97. SQUASH CASSEROLE
Combine stuffing mix and butter. Line bottom and sides of square casserole with this mixture, reserving some for topping. Mash squash. Add ...
98. SQUASH CASSEROLE
Wash and slice squash. Cook in small amount of water about 10 minutes. Drain well. Mix all ingredients except stuffing and butter. Melt ...
Mash above ingredients with potato masher. Place half of dressing in bottom of casserole, add above ingredients. Add remainder of dressing ...
100. SQUASH CASSEROLE
Cook squash and onions until ... Reserve remainder. Mix carrots, soup and sour cream ... 350 degrees for 30 to 40 minutes or until golden brown.
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