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 :
CARROT & CHEDDAR SOUP WITH TOAST SOLDIERS
A clever and tasty way to disguise carrots for young ones
Provided by Liz Franklin
Categories Lunch, Soup
Time 55m
Yield Enough for 6-8 child portions
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.
- Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.
- Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. Serve the soup with buttered toast soldiers.
Nutrition Facts : Calories 250 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.49 milligram of sodium
BEST EVER MEAT LOAF
The best meat loaf I have ever found. Try it and you will see.
Provided by Matt O
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
- Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 409.5 calories, Carbohydrate 22.3 g, Cholesterol 155 mg, Fat 22.7 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1227.3 mg, Sugar 14.4 g
BAKED CARROTS WITH CHEESE SAUCE
Provided by Ila Walrath
Categories Milk/Cream Cheese Vegetable Side Bake Casserole/Gratin Cheddar Cornmeal Celery Carrot Winter Bon Appétit Ohio Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.
CHEDDAR CHEESE CARROT
My last entry from the TOH 2001 pages I pulled out. Thnx to Pam Goodlet, Washington Island, Wisconsin. Cook time is chilling time.
Provided by Darkhunter
Categories Vegetable
Time 2h15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a small mixing bowl, beat cream cheese and cheddar cheese for 1 minute. Add carrot, peanuts, onion and dill; mix well. On a serving platter, shape mixture into an 8-inch log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving. Place parsley at wide end for carrot top. Serve with crackers.
Nutrition Facts : Calories 826.2, Fat 70.3, SaturatedFat 35.7, Cholesterol 165.4, Sodium 853.5, Carbohydrate 12.1, Fiber 4, Sugar 3.8, Protein 41.1
CHEDDAR CARROT BAKE
Make and share this Cheddar Carrot Bake recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 301.6, Fat 19, SaturatedFat 10.9, Cholesterol 82.5, Sodium 806.4, Carbohydrate 24.2, Fiber 4.9, Sugar 8.4, Protein 10.3
CHEESY CARROT CASSEROLE
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.
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- Add the breadcrumbs to a mixing bowl, along with the grated carrot and grated cheese. Mix to combine.
- Use clean hands to shape the mixture into balls - I ended up with 15 balls in total. Place them on a well oiled baking tray, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until crispy and slightly browned.
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