CABBAGE-CARROT CASSEROLE
My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Provided by Paula
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g
CARROT TURNIP CASSEROLE
This vegetable casserole makes a great side dish for any special occasion. Can be frozen for usage at another time.
Provided by VANCO
Categories Side Dish Casseroles
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Prepare the stuffing according to package directions.
- Place turnip and carrots in a pot with enough water to cover, and bring to a boil. Cook until tender. Drain, and mash. Mix in butter and brown sugar until melted.
- Place processed cheese food in a microwave-safe bowl, and melt in the microwave. Stir in milk, and mix into the mashed vegetables. Transfer to the prepared casserole dish. Top with the stuffing.
- Bake 20 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 38.9 g, Cholesterol 30.6 mg, Fat 11.2 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 6.3 g, Sodium 910.9 mg, Sugar 13.8 g
BEEF WITH RED WINE & CARROTS
Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 4h5m
Yield Makes 8 portions
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
- Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).
Nutrition Facts : Calories 443 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 0.69 milligram of sodium
BEEF & STOUT STEW WITH CARROTS
Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
- Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.
Nutrition Facts : Calories 562 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 58 grams protein, Sodium 1.5 milligram of sodium
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
BEEF AND LEEK CASSEROLE
Make and share this Beef and Leek Casserole recipe from Food.com.
Provided by Pietro
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Top and tail leek so that you have the white stalk only.
- Slice leek lengthwise and then chop into 1 inch segments.
- Chop carrot into bite size segments.
- Chop onion.
- Place flour and seasoning into a bag.
- Place beef into the bag and shake so that beef is coated with flour and seasoning.
- In a heavy base frypan, place 1 or 2 tablespoons of oil.
- On low heat brown beef, remove and place into a casserole.
- Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
- Remove and add to casserole.
- Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
- Add to casserole.
- Add thyme and 2 bayleaf.
- Place in a moderate oven and cook slowly for about 90 minutes.
- Place a lid on the casserole to obtain best results.
- Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
Nutrition Facts : Calories 397.4, Fat 24.3, SaturatedFat 9.8, Cholesterol 83.9, Sodium 241, Carbohydrate 9.2, Fiber 1.2, Sugar 3.2, Protein 23.7
BEEF WITH CARROTS CASSEROLE
I found this in with a box of old hand written recipe cards & magazine clippings I purchased at a thrift shop in Kansas. Everyone grabbbed for seconds after we first tried this. You may use reduced fat ingredients if you must, but the fat free versions will not provide enough flavor. I usually use lower fat sour cream & cottage cheese, but full fat NY Cheddar for the topping. If you like, you may freeze the casserole before baking, then cook it at 400 F for 1 hour instead.
Provided by HeatherFeather
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- (If you haven't already done so,steam your carrots and cook your egg noodles according to package directions, timing it so that they are drained ready to go by the time the sour cream mixture is ready).
- Saute onions, garlic, and beef in a large skillet until fully cooked.
- Drain fat.
- Add tomato sauce, salt, and pepper to the meat mixture and simmer on medium-low about 5 minutes, lid ajar.
- Mix together sour cream, cottage cheese, parsley, and carrots in a bowl.
- Add creamy mixture to the cooked egg noodles along with the mushrooms and stir gently to combine.
- In a 3 quart casserole (sprayed with nonstick spray), layer the meat and the noodles alternately, beginning and ending with the noodle mixture.
- Sprinkle cheese over the top and bake, uncovered, in a preheated 350 F oven for 30 minutes, do not overcook or it will dry out.
BEEF CARROT CASSEROLE
This is a very good dish for an evening meal, and my family has always liked it. Add a salad, and bread, and you have a filling meal.
Provided by Carolyns Cupboard
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef in melted butter in skillet. When meat begins to turn color, add onion, and garlic. Saute until meat is well browned. Stir in tomato sauce, salt, and pepper. Simmer, uncovered for 5 minutes.
- Combine sour cream, cottage cheese, parsley, and carrots. Keep cooked and drained noodles seperate.
- Alternate layers of meat mixture and cottage cheese mixture in greased 3 quart casserole dish, beginning and ending with noodles. Top with cheddar cheese.
- Bake in 350 degree oven for 30 minutes. Makes 6 - 8 servings.
Nutrition Facts : Calories 462.1, Fat 30.1, SaturatedFat 14.9, Cholesterol 104.3, Sodium 1154.2, Carbohydrate 20.8, Fiber 2.3, Sugar 4.8, Protein 27.4
GROUND BEEF AND CABBAGE CASSEROLE
This is a proven family favorite. Tastes a lot like stuffed cabbage but much easier. If you do not tell them cabbage is included, they will not know what hit them until after they tell you they love it! Texas Pete® hot sauce is a good way to spice it up a bit on your plate.
Provided by Paul
Time 2h50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
- Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
- Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
- Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
- Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 21.5 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 7.2 g, Sodium 902.1 mg, Sugar 9.5 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
IRISH BEEF 'N' CARROT STEW
My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.
Nutrition Facts :
CARROT CASSEROLE
Great side dish for big meals. I make it every holiday and it's always a hit!
Provided by Jane
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
- Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
- Toss croutons with 1/3 cup melted butter; scatter over casserole.
- Bake in preheated oven for 20 to 30 minutes, or until heated through.
Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g
CREAMY CARROT CASSEROLE
This recipe came from a taste of home cookbook. It was one of those little ones that they sell by the checkstand in the grocery store. Even people who don't usually like carrots love this one.
Provided by OceanLuvinGranny
Categories Vegetable
Time 40m
Yield 1 casserole, 16-20 serving(s)
Number Of Ingredients 7
Steps:
- In a sauce pan, cook carrots just until cripsp-tender and then drain reserving 1/2 c of the cooking liquid.
- Place carrots in a 3 quart lightly greased casserole.
- Combine the mayonnaise, onion, horseradish and reserved cooking liquid.
- Spead evenly over carrots.
- Sprinkle with cheese.
- Toss bread crumbs with butter.
- Sprinkle over cheese.
- Bake uncovered at 350 for 30 minutes.
Nutrition Facts : Calories 178.5, Fat 12, SaturatedFat 2.4, Cholesterol 11.3, Sodium 316.3, Carbohydrate 16.9, Fiber 2.5, Sugar 6.1, Protein 2.2
LAYERED BEEF CASSEROLE
On my busy days, I treasure meal-in-one recipes like this one. Toss together a salad, and dinner is ready in no time. -Dorothy Wiedeman, Eaton, Colorado
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.
Nutrition Facts : Calories 341 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 526mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein.
More about "beef carrot casserole recipes"
BEEF AND CARROT CASSEROLE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Workday Lunches, Midweek DinnerServings 6Total Time 1 hr 10 mins
10 BEST GROUND BEEF AND CARROTS CASSEROLE RECIPES
From yummly.com
BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
From onceuponachef.com
10 BEST BAKED CARROT CASSEROLE RECIPES | YUMMLY
From yummly.com
BEEF, CARROT & MUSHROOM CASSEROLE BY FOTO FRAULEIN. A …
From recipecommunity.com.au
CARROT AND BEEF CASSEROLE RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST CORNED BEEF CASSEROLE RECIPES | YUMMLY
From yummly.com
16 FAMILY-FAVORITE GROUND BEEF CASSEROLES | ALLRECIPES
From allrecipes.com
10 BEST GROUND BEEF POTATO CARROT CASSEROLE RECIPES
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BUDGET-FRIENDLY BEEF WITH CARROT CASSEROLE - NOURISHED SIMPLY
From nourishedsimply.com
5/5 (1)Total Time 50 minsCategory DinnerCalories 161 per serving
BEEF CARROT CASSEROLE - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
RECIPE: YUMMY BEEF AND CARROT CASSEROLE - GETTY RECIPES
From gettyrecipes.com
CHEESY GROUND BEEF AND RICE CASSEROLE - FOOD LOVIN FAMILY
From foodlovinfamily.com
CARROT BEEF CASSEROLE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
30+ EASY GROUND BEEF CASSEROLE RECIPES TO TRY AT HOME 2022
From lacademie.com
BEEF CARROT CASSEROLE - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
CORNED BEEF CASSEROLE WITH CABBAGE - SPEND WITH PENNIES
From spendwithpennies.com
GROUND BEEF POTATOES CARROTS CASSEROLE RECIPES ALL YOU …
From stevehacks.com
GROUND BEEF POTATOES CARROTS TOMATOES CASSEROLE RECIPES
From yummly.com
30 EASY GROUND BEEF CASSEROLE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE HOT BEEF AND CARROT CASSEROLE | QUICK AND EASY …
From recipescooking.info
BEEF CARROT CASSEROLE - RECIPES - PAGE 8 | COOKS.COM
From cooks.com
GROUND BEEF AND POTATO CASSEROLE - THE RECIPE LIFE
From therecipelife.com
BEEF CARROT CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED CARROT CASSEROLE - A FAMILY FEAST®
From afamilyfeast.com
BEEF AND CARROTS CASSEROLE - COOKEATSHARE
From cookeatshare.com
GROUND BEEF CASSEROLE (SHIPWRECK CASSEROLE) - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
BEEF CARROT CASSEROLE - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
BEEF AND CARROT HOTPOT - IRISH EXAMINER
From irishexaminer.com
840 EASY AND TASTY BEEF AND CARROT CASSEROLE RECIPES BY HOME COOKS
From cookpad.com
HOMEMADE BEEF AND CARROT CASSEROLE | HEALTHY RECIPES IN MINUTE
From recipeshealthy.info
BEEF CARROT CASSEROLE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
You'll also love