SAVORY ROASTED CARROTS WITH MUSHROOMS
You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.
Nutrition Facts :
CARROTS SUPREME
This creamy carrot casserole is always a hit. An easy-to-fix but very special side dish, it goes well with almost any meat or poultry. Even though I serve these dressed-up-carrots often, my family still requests them for Christmas dinner.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 142 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 420mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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
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 :
EASY CARROT-MUSHROOM BAKE
Make and share this Easy Carrot-Mushroom Bake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Butter a 2-quart casserole dish.
- Saute onions and garlic in butter for about 3-4 minutes or until tender.
- Add in cooked carrots, cream of mushroom soup, sauteed mushrooms and Parmesan cheese, season with salt and pepper to taste; mix to combine.
- Transfer mixture to prepared baking dish.
- Sprinkle with breadcrumbs.
- Bake uncovered for about 25-30 minutes.
Nutrition Facts : Calories 348.6, Fat 17.7, SaturatedFat 8.8, Cholesterol 33.9, Sodium 980.4, Carbohydrate 39.2, Fiber 7.4, Sugar 13.6, Protein 11.4
CARROT AND MUSHROOM CASSEROLE WITH BACON?
this new carrot casserole recipe,it a dressed of mac and cheese,with along with cavatappi pasta,it filled with mushrooms and bacon.
Provided by raymond spencer
Categories Side Casseroles
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees F.Lightly coat a 2 quart rectangular baking dish with cooking spray.
- 2. Heat olive oil in a large skillet over medium heat.Add sliced carrots and saute for 6 minutes or until are tender.Remove from heat and set aside.
- 3. Cook pasta according to package directions;drain.
- 4. In a medium saucepan,heat margarine over medium heat.Add sliced mushrooms and chopped red onions.Cook until tender,about 5 minutes.
- 5. Sprinkle flour over mushroom mixture.Cook and stir for 1 minute.Add milk,red pepper flakes and sea salt/black pepper.
- 6. Cook and stir over medium heat until thickened and bubbly.Remove from heat;stir in sauteed carrots.
- 7. Add cooked pasta.Gently fold to combine.Transfer half of the pasta mixture to to the prepared baking dish.Sprinkle with half of the cheese.Add cooked bacon bits and remaining pasta mixture and cheese.
- 8. Bake,uncovered,25 minutes or until heated through and cheese is melted.
ONE-POT CHICKEN & BACON STEW
Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
- Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.
Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium
SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS
Fattening? Oh yeah. Worth it? Oh yeah!
Provided by Wanda
Categories Side Dish Vegetables Onion
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
- Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 9.6 g, Cholesterol 16.4 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 2.1 g, Sodium 368.4 mg, Sugar 5 g
BACON AND MUSHROOM STIR-FRY
Make and share this Bacon and Mushroom Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pork
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
- Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
- Pour over vegetables and bacon; cook and stir only until sauce thickens.
- Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.
Nutrition Facts : Calories 1411.7, Fat 104.4, SaturatedFat 34.5, Cholesterol 154.2, Sodium 4105.9, Carbohydrate 79.4, Fiber 23.4, Sugar 36.7, Protein 50.5
CARROT-MUSHROOM LOAF
This recipe was the one that convinced me I was finally over my childhood aversion to mushrooms. It comes from "The Moosewood Cookbook" by Mollie Katzen, the book that basically taught me how to cook (and Mom, of course). This is not really a loaf (it's in a 9 x 13 pan), but I am going to honor the original chef's wishes and continue to label it so. Artistic license, I guess.
Provided by Aunt Cookie
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Lightly oil a 9 x 13 pan. Preheat the over to 350°F.
- In a large skillet, saute the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to saute for about 10 more minutes.
- In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
- Bake for 30 minutes, covered, then uncover and bake 15 minutes more. Serve hot or warm.
Nutrition Facts : Calories 347.6, Fat 12.3, SaturatedFat 6.2, Cholesterol 95.4, Sodium 1083, Carbohydrate 45.6, Fiber 6.4, Sugar 11.2, Protein 15.6
CARROTS AND MUSHROOMS SAUTE
Make and share this Carrots and Mushrooms Saute recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place carrots in a medium saucepan. Add water to cover by one inch. Bring to a boil. Partially cover and boil until tender crisp, about 5-8 minutes. Drain.
- Heat olive oil in a large skillet over medium low heat. Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
- Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.
Nutrition Facts : Calories 110.9, Fat 7.1, SaturatedFat 1, Sodium 356, Carbohydrate 11.4, Fiber 3, Sugar 6.1, Protein 2
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