Cheesycarrotcasserole Recipes

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:

• In a bowl, combine rice, carrots, cheese and egg; mix well. Spoon into a greased 2-cup baking dish. Combine the cashews and parsley; sprinkle on top. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

Steps:

• Preheat oven to 350°F
• Grease a 1 1/2 - 2 quart casserole; set aside.
• Drain off all water from thawed veggies.
• Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
• Mix everything well.
• Pour mixture into the casserole dish.
• Bake at 350°F for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

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.

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:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!

Steps:

• Cook carrots in salted water until tender. You should have 6 cups. Drain.
• Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
• Mix in flour, sailt, pepper and celery salt.
• Stir in mustard and milk until it boils and thickens.
• Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
• Melt second amount of butter in small saucepan. Stir in crumbs.
• Spread over all.
• Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.

Steps:

• In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
• In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
• Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
• Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
• Bake, uncovered at 350 for 20-25 minutes.

Steps:

• Boil enough water to cover carrots.
• Pre-heat oven to 350°F.
• Peel and slice carrots into bite sized pieces.
• Boil carrots for 10 minutes. Drain.
• Place carrots in 9 x 13 casserole dish.
• Sprinkle brown sugar over carrots.
• Melt butter and Velveeta. Pour over carrots.
• Crumble Ritz crackers over casserole.
• Bake for 30-35 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt margarine in a roasting pan with minced garlic in the preheated oven. Add chicken, garlic powder, basil, oregano, salt, and pepper; mix well.
• Bake in the preheated oven until chicken is no longer pink, 20 to 25 minutes. Remove from the oven but leave the oven on.
• Mix ricotta, 1 cup mozzarella cheese, Parmesan cheese, milk, and egg together in a bowl. Spread evenly over the top of the chicken. Pour vodka marinara sauce over top and spread evenly.
• Return to the oven and bake for 20 minutes. Sprinkle remaining mozzarella cheese on top. Continue to bake until melted, about 10 minutes.

Steps:

• Place carrots in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain and set aside., In a large saucepan, saute onions in 4 tablespoons butter until tender. Stir in the flour, salt, celery salt, mustard and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted. Add carrots and stir to coat., Transfer to a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with bread cubes. Sprinkle over the carrots. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

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.

Steps:

• Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.

Steps:

• Boil potatoes, chill, and then grate.
• (I use the shredding tool on a food processor.) Put aside.
• Combine cheese, milk, butter in a saucepan until melted.
• Stir in onion, sour cream and salt& pepper.
• Fold into potatoes and dot with butter and paprika.
• Bake at 350 degrees for 45 minutes.

Steps:

• In a skillet, brown beef; drain. Add soup, salt and pepper; simmer for 5 minutes. Remove from the heat. , In a large bowl, combine cottage cheese, sour cream, green onions and noodles. Layer noodle mixture alternately with meat sauce in a greased 2-qt. baking dish. , Cover and bake at 350° for 25 minutes. Sprinkle with cheese; return to oven for 5-10 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
• Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
• Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.