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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!

Creamy Carrot Casserole

This Creamy Carrot Casserole features carrots baked in a cream sauce and topped with buttery crushed cornflakes. This comforting side dish goes perfectly alongside a roast chicken.

Mixed in the casserole is sharp cheddar cheese for some great flavor.


Creamy Carrot Casserole
Makes about 8 servings

  • 3 cups Kellogg's Corn Flakes, crushed to 1 cup
  • 1 stick Land O’ Lakes butter, divided
  • 4 green onions, sliced
  • 1/2 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups half-and-half cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 lbs. crinkle-cut carrots, cooked and drained
  • 1 tbsp. parsley flakes
  1. Combine crumbs and 4 tbsp. melted butter; set aside.
  2. Add onion to remaining butter. Saute over low heat. Add flour, salt and pepper. Stir in cream and half and half in 1/2 cup increments.
  3. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese; stir until smooth. Stir in cooked carrots and parsley.
  4. Spread in greased 9 x 13” baking dish. Sprinkle with crumb mixture. Cover casserole with foil.
  5. Bake in 350° oven about 40 minutes. Remove foil and bake an additional 5 minutes or until bubbly and crumbs are golden.
Recipe slightly adapted from Can't Stay Out of the Kitchen.


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Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

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