Carrot Coin Casserole Food

CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring a medium sized pot of water to a boil. Add carrots and cook for about 7 minutes, or until a fork slides through carrots. Make sure not to overcook. Drain and add carrots back into pot.
• Add cream of mushroom soup and cheddar cheese to the pot. Mix with a spoon so the carrots are completely covered with soup and cheese.
• Add carrot mixture into a 13x9 baking dish.
• Using the same pot you cooked carrots in, add stuffing mix and melted butter. Stir until stuffing is coated.
• Sprinkle stuffing mix on top of carrot mixture.
• Bake for 25 minutes, or until bubbly.

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.

CANDIED CARROT COINS

Steps:

• Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.
• Separate carrots with your fingers and toss each piece in more sugar to coat.
• Do Ahead
• Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.

CONTEST-WINNING GLAZED CARROT COINS

Steps:

• In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

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.

CARROT CASSEROLE

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.

CANDY CARROT COINS

Steps:

• Peel the carrots, then slice each one into rounds.
• Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
• Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
• In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
• Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.

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.