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
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.
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
POTLUCK CHEESY CARROT CASSEROLE
Make and share this Potluck Cheesy Carrot Casserole recipe from Food.com.
Provided by Monica
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 312.6, Fat 20.9, SaturatedFat 13, Cholesterol 61.2, Sodium 677.9, Carbohydrate 20.9, Fiber 3.1, Sugar 5.2, Protein 11.4
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
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 CASSEROLE
Make and share this Carrot Casserole recipe from Food.com.
Provided by CaramelPie
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mash carrots with potato masher.
- Combine all ingredients except 1/2 cup cheese.
- Pour into casserole.
- Bake, uncovered, at 325 degrees F. for 30 minutes.
- Remove from oven.
- Sprinkle with remaining cheese and cover with foil to let cheese melt.
Nutrition Facts : Calories 296.3, Fat 20.1, SaturatedFat 12.2, Cholesterol 79.2, Sodium 399.4, Carbohydrate 20.9, Fiber 3.8, Sugar 6.2, Protein 9
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
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