Carrot Coin Casserole With Cheddar Food

CARROT COIN CASSEROLE

Steps:

• Place carrots and small amount of water in a saucepan; cover and cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender. Drain. Add peas and toss. , Place 4 cups in a greased shallow 3-qt. baking dish; sprinkle with cheese. Top with remaining vegetables. In a saucepan over medium heat, melt 1 tablespoon butter. Stir in flour, salt, pepper and nutmeg until smooth. Gradually add milk, stirring constantly. bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the vegetables., In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

CHEDDAR CARROT CASSEROLE

Steps:

• Steam/cook carrots 10-12 minutes or until tender; drain.
• In a large bowl, mix cooked drained carrots and onion; coarsley mash (or mash smooth if desired).
• Stir in 1-1/2 cups ONLY of the cheese, pimento, parsley, salt, sugar, eggs and milk; mash/stir until well-combined.
• Place mixture into greased/sprayed shallow 2 quart baking dish.
• In a small bowl, combine bread crumbs and melted butter; sprinkle over carrot mixture.
• Bake in preheated 325°F oven 30 minutes. Sprinkle remaining 1/2 cup of cheese over casserole and bake an additional 5 minutes or until knife inserted in center comes out clean.

CHEDDAR CARROT BAKE

Steps:

• Cook/steam sliced carrots until fork-tender; drain and keep warm.
• Preheat oven to 375.
• Lightly grease/spray a 2 1/2 qt casserole dish; set aside.
• In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.
• Gently fold in the hot cooked carrots to the mixture.
• Turn mixture into prepared casserole dish.
• Bake, uncovered at 375 for 25-30 minutes.

CARROT COIN CASSEROLE

Steps:

• Place carrots and 1-in. of water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Add onion; return to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain. Add peas and toss. In a 2-cup baking dish coated with nonstick cooking spray, layer half of the vegetables, all of the cheese and remaining vegetables.
• In a saucepan over medium heat, melt 2 teaspoons butter. Stir in the flour, salt, pepper and nutmeg until smooth. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables.
• In a skillet, toast cracker crumbs in remaining butter. Sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

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.

CHEDDAR-CARROT CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots; cover and steam until very soft, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Drain carrots and mash in a large bowl. Mix in milk, Cheddar cheese, 1 cup plus 1 tablespoon crushed crackers, beaten eggs, butter, parsley, salt, and pepper.
• Spread carrot mixture in the greased casserole dish. Top with remaining 1/4 cup crushed crackers.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Let stand for 5 minutes before serving.