Best Carrot Stuffing Casserole Recipes

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CARROT CASSEROLE



Carrot Casserole image

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

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

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



Carrot Casserole image

Make and share this Carrot Casserole recipe from Food.com.

Provided by out of here

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup oleo
3 cups herb stuffing mix, like Pepperidge Farm
4 cups sliced cooked carrots
1 small onion, chopped
1 cup sharp cheddar cheese, grated
1 (10 1/2 ounce) can cream of celery soup, soup
1 cup milk

Steps:

  • Melt oleo and pour over stuffing mix, reserving 1 cup for topping.
  • In a buttered 2-quart casserole, layer carrots, stuffing mix, onion, and cheese.
  • Repeat layers; cover with reserved stuffing.
  • Pour soup and milk, well mixed over all.
  • Bake at 350°F for 25 minutes.

Nutrition Facts : Calories 332.2, Fat 30.3, SaturatedFat 8.3, Cholesterol 23.2, Sodium 688.6, Carbohydrate 10.6, Fiber 1.9, Sugar 3.5, Protein 5.8

SUMMER SQUASH AND CARROT CASSEROLE



Summer Squash and Carrot Casserole image

Make and share this Summer Squash and Carrot Casserole recipe from Food.com.

Provided by Kree6528

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

2 lbs summer squash or 2 lbs zucchini, sliced (6 cups)
1/4 cup onion, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1 cup carrot, shredded
1 (8 ounce) package herb seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Cook squash and onion in boiling, salted water for 5 minutes; drain.
  • Combine soup and sour cream; stir in carrots.
  • Fold in squash and onion.
  • Combine stuffing and butter.
  • Spread half of stuffing in bottom of 9x13-inch pan.
  • Spoon squash mixture on top of stuffing.
  • Sprinkle remaining stuffing over top.
  • Bake at 350 degrees, uncovered, for 25-30 minutes.
  • Note: Can easily be made ahead and served later!

Nutrition Facts : Calories 260.4, Fat 16.4, SaturatedFat 9.2, Cholesterol 38.9, Sodium 628.5, Carbohydrate 24.6, Fiber 2.1, Sugar 5.6, Protein 5

BONNIE'S COOL CARROT CASSEROLE



BONNIE'S COOL CARROT CASSEROLE image

Yes, this is a cool carrot casserole! Tender carrots with a delectable cheesy sauce, and a crunchy stuffing topping that is folded into the carrots upon serving. You will want seconds! I am happy to share this recipe with you! Enjoy!

Provided by BonniE !

Categories     Side Casseroles

Time 45m

Number Of Ingredients 9

4 cups carrots, cooked and sliced
2 cups pepperidge farm herb stuffing
1/2 onion, chopped fine
3/4 cup of shredded sharp cheddar cheese
1 can cream of celery soup (10 3/4 ounce)
1 tablespoon garlic salt
1/4 teaspoon black pepper
4 tablespoons butter for topping
3 tablespoons butter for mixture

Steps:

  • 1. Boil the carrots until tender and slice them. Saute the onion in 3 tablespoons butter in a large skillet until tender. Pre-heat oven to 350 degrees.
  • 2. Add the carrots to the skillet, the cheese and the celery soup. Mix gently, but mix well, and turn off burner.
  • 3. Pour the mixture in a 2 quart casserole dish sprayed with butter-flavored Pam. Top with the stuffing. Melt the remaining 4 tablespoons of butter and drizzle over the stuffing. Place the casserole dish in the oven and bake 20 to 25 minutes until golden brown like my photo. To serve, GENTLY fold the topping into the carrots (just so it is wet) and serve immediately. Enjoy!

CARROT CASSEROLE



Carrot Casserole image

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

5 cups sliced carrots
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
½ cup cubed processed cheese
2 cups seasoned croutons
⅓ cup melted butter

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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