Best Favorite Carrot Casserole Recipes

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

Ingredients

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

Makes 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 pounds carrots, peeled and cut into ½-inch pieces
2 tablespoons butter
1½ cups chopped yellow onion
1 teaspoon minced garlic
2 tablespoons all-purpose flour
2 cups whole milk
1 (8-ounce) package shredded sharp Cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
1 sleeve buttery round crackers, crushed
½ cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray.
In a large Dutch oven, bring carrots and water to cover to a boil over medium-high heat. Cook until just tender, 6 to 8 minutes; drain well.
In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in milk; cook, stirring occasionally, until thickened. Remove from heat, and stir in Cheddar, salt, and pepper until melted. Stir in carrots until well combined. Pour mixture into prepared pan.
In a small bowl, stir together crackers, Parmesan, and melted butter; sprinkle onto casserole.
Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

CREAMY CARROT CASSEROLE

Creamy Carrot Casserole image

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

Ingredients

1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons crushed Ritz crackers

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.

THE BEST CARROT CASSEROLE EVER !

The Best Carrot Casserole Ever ! image

Piccadilly Cafeterias, headquartered in Baton Rouge, La first created this recipe. Over the years it has become one of the most sought after recipes! It is an exceptional addition to your holiday table!

Provided by Koechin Chef

Categories Very Low Carbs

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs carrots, sliced
1/2 cup butter, melted
1 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 tablespoon vanilla extract
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
3 eggs, beaten
powdered sugar, for dusting top

Steps:

Preheat oven to 350°F bring a large pot of lightly salted water to a boil. Add carrots and cook until tender. Drain. Place into a large bowl and mash with the melted butter and dry ingredients. Add the eggs and vanilla and beat with a whisk to blend well.
pour into a 2-quart sprayed casserole. Sprinkle with powdered sugar.
Bake 30-35 minutes.

Nutrition Facts : Calories 288.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 232.1, Carbohydrate 38.7, Fiber 3.3, Sugar 30.5, Protein 3.9

FAVORITE CARROT CASSEROLE

Favorite Carrot Casserole image

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

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs carrots, sliced
1/2 cup butter, divided
6 ounces Velveeta cheese, cubed
1/4 teaspoon dill weed
1/2 cup saltine crackers, crushed (about 15)

Steps:

Set oven to 350 degrees F.
Butter a 1-1/2 quart baking dish.
Place carrots in saucepan, cover with water; bring to a boil, reduce heat; cover and simmer until tender, about 10 minutes.
Drain and place in a baking dish.
In a small saucepan melt 1/4 cup butter and the cheese, stirring often, then stir in dill.
Pour over carrots.
Melt remaining butter; toss with saltines.
Sprinkle over carrots.
Bake uncovered for 25-30 minutes or until lightly browned.