Carrot Apple Casserole Food

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

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-APPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
• Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
• Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

EASY CARROT CASSEROLE

Steps:

• In a saucepan, cover carrots with water and cook until very tender. Drain and mash. In a large bowl, beat eggs; add onion, celery, parsley, butter and salt. Stir in carrots. Add bread cubes and mix well. , Pour into greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until set.

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.

BAKED CARROT CASSEROLE

Steps:

• In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

CARROT APPLE CASSEROLE

Steps:

• Cook carrots in boiling water until barely tender.
• Do not overcook them because they are going into the oven.
• Drain and mix the carrots and apples in a baking dish that has been lightly buttered.
• Combine sugar, cornstarch and cinnamon, sprinkle over the carrot and apple mixture. Dot with the butter.
• Pour the orange juice over all and bake 350: for about an hour.
• This dish can be expanded very easily.

CARROT AND APPLE CASSEROLE BAKE

Steps:

• Set oven to 350 degrees.
• Grease a larger-size casserole dish (any size to hold the ingredients).
• Cook or steam the carrots in a large saucepan in boiling water for 5 minutes (no more than 5 minutes!); drain.
• Layer carrots and apples in the bottom of the baking dish.
• In a small bowl, combine the flour, sugar and nutmeg.
• Sprinkle on top of the carrots and apples.
• Dot with butter.
• Pour the orange juice over the flour mixture.
• Bake 30 minutes, or until carrots are tender.

CARROT, APPLE, AND SWEET POTATO TZIMMES

Steps:

• In a large saucepan over high heat, combine carrots, potatoes and enough water to cover by 1 inch. Bring to a boil. Reduce heat to medium. cover and cook 15 to 20 minutes, or until vegetables are tender. Drain.
• In a 2 1/2 quart baking dish, layer carrot slices to cover bottom. Sprinkle 1/3 brown sugar, salt and pepper on top and dot with 1 tablespoon margarine. Continue layering until all ingredients are used up, sprinkling each layer and brown sugar and dotting with margarine. Pour 1 cup water over mixture.
• Cover and bake 30 minutes at 350 degree oven until apples are tender. Uncover and bake 5 more minutes until top is golden.

THE BEST CARROT CASSEROLE EVER !

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.

SPICED APPLE-CARROT CASSEROLE

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the brown sugar, ginger and nutmeg., In a greased 1-1/2-qt. baking dish, layer half of the apples and carrots. Sprinkle with half of the brown sugar mixture. Repeat layers. Dot with butter. , Cover and bake at 350° for 35-40 minutes or until apples are crisp-tender and carrots are tender.

Steps:

• Preheat oven to 325 degrees F and spray a small round roaster or casserole dish with non-stick cooking spray.
• Peel and chop carrots into small pieces.
• Cook in boiling water until a fork can easily go through them. Drain.
• In a microwave safe bowl, cook 2 tbsp butter and onions in microwave for 2 minutes.
• In a small roaster or casserole dish, add soup, cooked carrots. water and stove top stuffing (dry mix) then mix in onion in butter.
• Sprinkle on shredded cheese.
• Top with remaining (3 tbsp) of melted butter.
• Bake for 20 minutes in preheated oven.

Steps:

• Preheat oven 350 degrees F and spray a medium sized casserole dish with non-stick cooking spray.
• Peel, dice and place turnips in large pot, then cook. Drain.
• Mash turnips with maple syrup, apple sauce and butter extract.
• Peel. core and slice apples.
• Toss with brown sugar and cinnamon.
• Layer in prepared casserole dish, alternating between turnip and apple mixture, staring with turnips,
• Begin and end with turnips.

BAKED APPLE AND CARROT CASSEROLE

Steps:

• Place half the apples in greased 2 quart baking dish and cover with half the carrots. Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots. Repeat layers and pour orange juice over top. Bake at 350 degrees F for 45 minutes.

SAVORY CARROT & APPLE CASSEROLE

Steps:

• Steam carrots in boiling salted water until tender-crisp. Set aside.
• Cook onions until golden in 2 tablespoons of the butter.
• In buttered baking dish, layer carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt remaining butter. Mix in bread crumbs. Sprinkle over vegetable mixture.
• Bake at 300 degrees for 15 minutes or until vegetables are heated through and crumbs are golden brown.