CARROT ZUCCHINI CASSEROLE
Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.
Provided by edyegourmet
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
- Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
- Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g
CREAMY CARROT CASSEROLE
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. -Laurie Heward, Fillmore, Utah
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 238 calories, Fat 22g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
MOM'S ZESTY CARROTS WITH HORSERADISH
This was one of mom's perennial holiday dishes for Thanksgiving and Christmas.
Provided by Pete Plumer
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
- Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 10.2 g, Cholesterol 12.9 mg, Fat 14.2 g, Fiber 2.2 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 317.9 mg, Sugar 3.8 g
BAKED HORSERADISH CARROTS
Edna Hoffman from Hebron, Indiana suggests a deliciously different way to dress up carrots on a wintry night. A dash of horseradish adds just the right amount of heat!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.
Nutrition Facts :
CARROT HORSERADISH CASSEROLE
Make and share this Carrot Horseradish Casserole recipe from Food.com.
Provided by CookingLuv
Categories Vegetable
Time 50m
Yield 1 13x9x2 pan, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping. Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbley and golden brown.
Nutrition Facts : Calories 237, Fat 20.4, SaturatedFat 5.2, Cholesterol 24.4, Sodium 421, Carbohydrate 14.3, Fiber 0.7, Sugar 4.8, Protein 0.8
BABY CARROTS WITH HORSERADISH SAUCE
Baby carrots baked in a creamy horseradish sauce topped with crumbled crackers. Goes great with any type roast beef or pork.
Provided by Chef Shadows
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots in water until tender.
- Drain carrots, reserving 1/4 cup liquid.
- Combine reserved liquid with next 5 ingredients.
- Preheat oven to 375 degrees.
- Place carrots in lightly greased 8 inch square baking dish.
- Pour sauce over top.
- Sprinkle with cracker crumbs; dot with butter.
- Sprinkle with paprika.
- Bake 14 to 20 minutes or until heated through.
Nutrition Facts : Calories 338.3, Fat 25.7, SaturatedFat 6.6, Cholesterol 30.5, Sodium 842.9, Carbohydrate 27.1, Fiber 2.6, Sugar 8, Protein 1.9
CARROTS WITH HORSERADISH
Provided by Siglinda Scarpa
Categories Milk/Cream Side No-Cook Quick & Easy Yogurt Horseradish Carrot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.
- Stir together cream, yogurt, horseradish, and salt in a bowl.
- Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.
CARROTS WITH HORSERADISH GLAZE
Make and share this Carrots With Horseradish Glaze recipe from Food.com.
Provided by Kizzikate
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook carrots and 1 teaspoons salt in boiling water to cover,15 minutes or until tender; drain.
- Melt butter in small saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoons salt.
- Add carrots and cook, stirring gently, 5 minutes.
Nutrition Facts : Calories 205.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 901.2, Carbohydrate 33.5, Fiber 2.4, Sugar 29.2, Protein 1
HORSERADISH CREAMED CARROTS
My family enjoys this flavorful side dish with just about any meat. Carrots never tasted so good! -Meredith Sayre, Burlington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain. , In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat. , Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 349 calories, Fat 27g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 726mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 5g fiber), Protein 3g protein.
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
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
ZESTY CARROT BAKE
For a fun vegetable dish, try these tender carrots in a sauce that gets its zip from horseradish. With a crunchy crumb topping and comforting sauce, it will tempt even those who usually don't care for cooked carrots. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On stovetop or microwave, cook carrots until tender. Transfer to a 1-qt. baking dish; set aside. , In a small bowl, combine the next five ingredients. Pour over carrots. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 338 calories, Fat 29g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CARROT CASSEROLE
Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
BAKED CARROTS IN CREAMY HORSERADISH SAUCE
Wonderful blend of flavors in this zippy vegetable dish. Adapted from my Grandmother's recipe which was her mother's. Quick & Easy Family favorite! Try it for your family and let me know what you think.
Provided by prissy68
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil carrots in chicken broth for 10 minutes; drain well.
- Mix together carrots and horseradish sauce until carrots are well coated.
- Place carrot mixture in 9x13 baking dish.
- Top with crushed potato chips.
- Bake at 350 degrees for 25 minutes or until chips are golden brown.
- Let stand for at least 5 minutes before serving.
Nutrition Facts : Calories 98.2, Fat 1.4, SaturatedFat 0.3, Sodium 755, Carbohydrate 17.7, Fiber 4.1, Sugar 10.9, Protein 4.7
ZESTY CARROTS
This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter.
Provided by Jeff Cummings
Categories Side Dish Casseroles
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
- Bake uncovered for 15 minutes, or until the top is nicely browned.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 16.9 g, Cholesterol 10.8 mg, Fat 16.9 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 244.5 mg, Sugar 5.5 g
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