Casserole Carrots Food

CARROT CASSEROLE

Steps:

• Preheat the oven to 375°F.
• Mix together all the ingredients. Pour into a greased 8 inch square dish.
• Bake for 40 to 45 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.

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.

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°.

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 AND CAULIFLOWER CASSEROLE

Steps:

• Cook the carrot in a small amount of boiling water for 8 to 10 minutes or until tender. Drain, and place in a lightly greased 1 quart casserole.
• Cook the cauliflower in a small amount of boiling water for 6 to 8 minutes or until tender. Drain. Add the cauliflower to the carrots, and set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth and cream; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (Do not get it too thick). Add 1/2 cup shredded cheese, green onions, and mustard, stirring until the cheese melts.
• Pour the sauce over the carrots and cauliflower, stirring gently to coat well. Cover and bake at 350 degrees for 20 minutes or until the mixture is thoroughly heated. Remove the cover and sprinkle with the remaining shredded cheese. Bake an additional 5 minutes or until the cheese melts.

POTLUCK CHEESY CARROT CASSEROLE

Steps:

• Cook carrots in salted water until tender. You should have 6 cups. Drain.
• Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
• Mix in flour, sailt, pepper and celery salt.
• Stir in mustard and milk until it boils and thickens.
• Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
• Melt second amount of butter in small saucepan. Stir in crumbs.
• Spread over all.
• Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.

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.

CHEESY CARROT CASSEROLE

Steps:

• In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
• In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
• Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
• Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
• Bake, uncovered at 350 for 20-25 minutes.

CARROT CASSEROLE FOR TWO (COMFORT FOOD VEGGIES)

Steps:

• place 1 inch of water in a small saucepan. Add carrots, bring to a boil then simmer until crisp tender. drain and set aside.
• In a small skillet, saute green peppers and onions in tbs of butter til tender. stir in flour, salt and pepper until smooth. Gradually add milk whisking to stop lumps. Bring to a boil, cook and stir 2 minutes until thickened.
• Stir in jalapeno, parsley, savory and carrots. Transfer to a 2 cup baking dish coated with non stick spray.
• In small pan, melt remaining butter add breadcrumbs. Cook and stir until toasted. Sprinkle over casserole. Bake uncovered at 350 for 15-20 minutes until bubbling.

CREAMY CARROT CASSEROLE

Steps:

• In a sauce pan, cook carrots just until cripsp-tender and then drain reserving 1/2 c of the cooking liquid.
• Place carrots in a 3 quart lightly greased casserole.
• Combine the mayonnaise, onion, horseradish and reserved cooking liquid.
• Spead evenly over carrots.
• Sprinkle with cheese.
• Toss bread crumbs with butter.
• Sprinkle over cheese.
• Bake uncovered at 350 for 30 minutes.

FAVORITE CARROT CASSEROLE

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.