Autumn Carrot Casserole Recipes

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Steps:

• Place half the apples in a greased 2 quart baking dish.
• Cover with half the carrots.
• In a bowl, combine brown sugar, flour, cinnamon, and salt.
• Cut in butter until crumbly; sprinkle half over apples and carrots.
• Repeat layers.
• Pour orange juice over all.
• Bake, uncovered at 350 degrees for 30 to 35 minutes.

Steps:

• In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
• In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
• Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

Steps:

• Set oven to 350 degrees F.
• Butter a 1-1/2 quart baking dish.
• Place carrots in saucepan, cover with water; bring to a boil, reduce heat; cover and simmer until tender, about 10 minutes.
• Drain and place in a baking dish.
• In a small saucepan melt 1/4 cup butter and the cheese, stirring often, then stir in dill.
• Pour over carrots.
• Melt remaining butter; toss with saltines.
• Sprinkle over carrots.
• Bake uncovered for 25-30 minutes or until lightly browned.

Steps:

• Preheat oven to 350 degrees.
• Place carrots in saucepan, add water to cover, bring to a boil and simmer for 10 minutes.
• Drain, place in casserole dish, and sprinkle with brown sugar.
• Melt butter and Velveeta together and pour over carrots.
• Top with crushed Ritz crackers.
• Bake for 30 minutes.

Steps:

• Mix melted butter, brown sugar, cinnamon and salt in a small bowl. Stir in hot water. If microwaving use 1/4 cup hot water.
• Place carrots in baking dish and pour butter mixture over carrots. Stir to coat.
• Spray or grease a 1 1/2 quart baking dish. BAKE 50 to 60 minutes in a 350 degree oven until tender or MICROWAVE for approximately 15 minutes. (Tenderness will depend on size of sliced carrots.).
• Serve hot or cold.
• Enjoy!