GRANDMOTHER'S CARROT CASSEROLE
Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.
Provided by LYNDAS
Categories Side Dish Casseroles
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 514 calories, Carbohydrate 36.5 g, Cholesterol 38.1 mg, Fat 38.6 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 9.6 g, Sodium 522.1 mg, Sugar 25.8 g
THE BEST CARROT CASSEROLE EVER !
Piccadilly Cafeterias, headquartered in Baton Rouge, La first created this recipe. Over the years it has become one of the most sought after recipes! It is an exceptional addition to your holiday table!
Provided by Koechin Chef
Categories Very Low Carbs
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F bring a large pot of lightly salted water to a boil. Add carrots and cook until tender. Drain. Place into a large bowl and mash with the melted butter and dry ingredients. Add the eggs and vanilla and beat with a whisk to blend well.
- pour into a 2-quart sprayed casserole. Sprinkle with powdered sugar.
- Bake 30-35 minutes.
Nutrition Facts : Calories 288.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 232.1, Carbohydrate 38.7, Fiber 3.3, Sugar 30.5, Protein 3.9
AUTUMN CARROT CASSEROLE
Make and share this Autumn Carrot Casserole recipe from Food.com.
Provided by Lorac
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
AUTUMN VEGETABLE CASSEROLE
This earthy dish smells wonderful while baking and once you taste this creation you're sure to add it to your favourites list! It is great reheated and is superb for potluck. Feel free to change out the veggies for ones that suit your palate but I think you'll find this is a good combo. I do not measure anything when I make this, it's all about a shake and a dash. Have fun with it, it's so yummy! If you are vegan or want it to be pareve just omit the cheese.
Provided by AnnieCan
Categories Yam/Sweet Potato
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
- Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
- Top with tomato slices and the remaining oil,s&p, crumbs.
- Sprinkle on the cheese.
- Bake uncovered in a 350F oven for 1 hour.
- Let stand 10 minutes before slicing.
- YUMMY!
Nutrition Facts : Calories 133.1, Fat 7.3, SaturatedFat 1.7, Cholesterol 4.5, Sodium 368.6, Carbohydrate 13.7, Fiber 2, Sugar 3.3, Protein 4
AUTUMN SQUASH CASSEROLE
This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.
Provided by NELLIE54914
Categories Side Dish Casseroles Squash Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
- Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g
FAVORITE CARROT CASSEROLE
Make and share this Favorite Carrot Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
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