Best Carrot Haters Casserole Recipes

CARROT CASSEROLE

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.

CARROT SPATZLE (MOEHRENSPAETZLE)

Steps:

• Grind carrots in a blender or food processor until fine.
• Add milk an blend for 30 seconds.
• Add all other ingredients and blend well, use spatula if needed.
• Cover and let rise in a warm place for 10 minutes.
• In the meantime bring water to a boil, than add salt.
• (If you add salt before boiling it will take longer.) Mix batter again for some seconds.
• Put colander or spaetzle press over boiling water and press the batter through it.
• Stir from time to time.
• When Spatzle rise to the surface after some minutes they are ready to eat.
• Drain and fry in a pan with hot butter and salt.
• Eat them in a soup, as Kasespaetzle with melted cheese or just like other noodles- just as you like!

GRANDMOTHER'S CARROT CASSEROLE

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.

CHEESY CARROT CASSEROLE

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.

CARROT POTATO CASSEROLE

Steps:

• In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

I-CAN'T-BELIEVE-IT'S-CARROTS CASSEROLE!

Steps:

• Peel the carrots, trim the ends, and cut into chunks about 1 inch long. Place in a saucepan with water to cover, and cook over medium-high heat until very tender, about 40 minutes.
• Drain the carrots well and place them in a large mixing bowl. Use a potato masher to finely mash the carrots.
• Add the butter/margarine to the carrots and blend well with an electric mixer or a wooden spoon. Add the remaining ingredients to the carrots, mixing until smooth.
• Pour the carrot mixture into a buttered 3-4 quart casserole dish or baking pan.
• Bake at 350 F for about 40 minutes, or until center is set.