CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
- In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
CARROT CASSEROLE
I found this recipe years ago on recipelink.com. Makes an easy side dish! This is great if you have leftover cooked carrots. I've used frozen and canned carrot slices - whichever I've had handy.
Provided by Misa3446
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Mix together all the ingredients. Pour into a greased 8 inch square dish.
- Bake for 40 to 45 minutes.
PUFFED CARROT CASSEROLE
This rich and flavorful side-dish recipe comes from Annette Ingerman of Baltimore.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher.
- Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour.
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
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
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
BAKED CARROT CASSEROLE
This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 12
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°.
Nutrition Facts : Calories 414 calories, Fat 22g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 197mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 5g protein.
CARROT & STUFFING CASSEROLE
This wonderful side dish recipe comes from a friend of my mom's and is now a favourite with our family. It always receives rave reviews!
Provided by CrystalB
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots in small amount of water until tender crisp (5- 7 minutes).
- Meanwhile, saute onion in margarine until tender.
- Combine cooked carrots and sauteed onion with cream of celery soup.
- Prepare 1 box of Stove Top stuffing.
- In 2 quart casserole dish make layers as follows: 1/2 of stuffing, 1/2 of carrot mixture, 1 c. cheddar cheese.
- Repeat layers.
- Bake uncovered at 350 F for 20 to 25 minutes.
CARROT PUDDING CASSEROLE
My mother used to make a version of this versatile recipe all the time. If you bake it less, it is pudding. If you bake it more, it can be served as bread or a side dish. It is sweet enough that you could almost call it dessert.
Provided by SJG3483
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a large bowl and mix well.
- Make a well in the middle, and add all other ingredients.
- Pour into a well-greased 3-quart mold and bake at 350 for 75 minutes or until done (a bundt pan makes for an elegant presentation) The recipe that I used in creating this one called for junior carrots.
- I don't know what that means exactly, but I used 3 of the larger jars of baby carrots (Gerber stage 3).
Nutrition Facts : Calories 437.6, Fat 13.3, SaturatedFat 2.1, Cholesterol 84.6, Sodium 345.9, Carbohydrate 74.2, Fiber 1.6, Sugar 40.2, Protein 6.5
CARROT CASSEROLE
My mother-in-law's recipe. She makes it every Thanksgiving or Christmas. I love it! Not for calorie counters or cholesterol watchers but once a year is OK!
Provided by cruzzo
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in 3T of butter.
- Combine onion, soup, salt, pepper, cheese and 1 1/2 cups of croutons.
- Add carrots and then add 1/4 cup of the melted butter.
- Add the rest of the melted butter to the remaining croutons and place on top of carrot mixture.
- Bake covered at 350 for 20-25 minutes.
Nutrition Facts : Calories 367.5, Fat 29.9, SaturatedFat 16.8, Cholesterol 66.8, Sodium 946.2, Carbohydrate 20.9, Fiber 3, Sugar 5.5, Protein 5.7
MOM'S CARROT CASSEROLE
Rich and cheesy, this casserole is the very best way to eat carrots. Pretty orange slices peek out from under a bed of buttery cracker crumbs. My mom loves to cook and share recipes. She picked this one up from a dear friend. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 235 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 457mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g 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 :
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
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