BAKED CARROT CASSEROLE
Steps:
- Preheat oven to 350 degrees F.
- Place the sliced carrots in a 3-4-quart pan and cover with water and bring to a boil and cook until soft, about 15-20 minutes. Drain and cool.
- Butter a 9X9 baking dish and set aside.
- While the carrots are cooking, in a large saute pan or skillet over medium heat, melt butter and cook peppers and onions for three minutes.
- Add the salt, pepper and sugar and stir, then add the flour and cook for two minutes, stirring occasionally.
- Heat the milk in the microwave or in a small sauce pan to hot but not boiling and add to the onion and pepper mixture half at a time, stirring during each addition.
- Cook this mixture one minute then remove from heat.
- Once the carrots are cooked, drain and cool to room temperature. I laid them out on a plate to cool quicker.
- After the carrots are cooled, place back in the pan they were cooked in and ladle one ladle full of the mixture from the other pan. This will help to mash the carrots.
- Use a potato masher and mash like lumpy mashed potatoes. You want some bits and pieces and not mashed to a puree.
- Whisk the egg and add it along with the parsley to the carrots and mix.
- Add the carrot and egg mixture to the pan with the onion and peppers and mix to combine all the ingredients.
- Scrape the carrot mixture into the prepared pan and bake uncovered for one hour. Remove and serve.
- The dish can be prepared a day ahead and baked one hour before serving. Let the mixture sit at room temperature for about 15 minutes before baking if preparing the day before and refrigerating.
Nutrition Facts : ServingSize 1 spoonful, Calories 201 calories, Sugar 11.8 g, Sodium 181.2 mg, Fat 12.5 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 20.2 g, Fiber 4 g, Protein 3.6 g, Cholesterol 54.4 mg
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.
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 :
CHEESY CARROT CASSEROLE
Time 50m
Number Of Ingredients 10
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.
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
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