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Rotini & Crab Salad, Glazed Carrots and Broccoli Casserole

Rotini & Crab Salad

8 oz Rotini pasta uncooked
1 – 1 1/4 cups ranch dressing
1/3 cup Miracle Whip or mayonnaise
1/2 tsp Italian seasoning
1 lb imitation crab
2 medium tomatoes – chopped or cherry tomatoes halved
1/2 cup chopped green onion
1/2 cup celery
3/4 cup shredded Cheddar cheese

Cook pasta according to package directions; cool completely.  Combine ranch dressing, mayonnaise and Italian seasoning; mix well and stir into pasta.  Add remaining ingredients; chill a couple hours before serving. 

Glazed Carrots

1 lb baby carrots
1 cup water
1 tbsp butter
1 tbsp olive oil
2 tbsp brown sugar
1 1/2 tbsp Dijon mustard
1 1/2 tsp season salt
1/2 tsp ground pepper
2 tbsp fresh chives, chopped

In a large sauté pan, combine the carrots, water, butter, olive oil, brown sugar and mustard over medium heat.  Bring to a boil, decrease heat.  Simmer, stirring often, for 8-12 minutes, until the water has evaporated and the carrots are coated with a glaze.  Check the carrots for doneness.  If they are not tender, add a little more water and cook for a few minutes.  Season with salt & pepper, then sprinkle with chives.

Broccoli Casserole

1 16 oz package frozen broccoli
1/2 cup butter
1 medium onion chopped
1 can cream of chicken soup
1/2 cup milk
1/2 lb Velveeta cheese sliced
1 1/2 – 2 cups cooked rice

In a large kettle sauté broccoli and onion in butter until vegetables are tender.   Add soup, milk and cheese; cook on low heat for 10-15 minutes.  Add cooked rice to mixture and put into a cover casserole dish and bake @ 350 degrees for 30 minutes.