CHEESY SCALLOPED CARROTS
If you're looking for new ways to prepare the many carrots coming from your garden, this should do the trick. The carrot flavor really comes through.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan; cover with water. Cook until crisp-tender. meanwhile, in another saucepan, saute onion in butter until tender. Add soup and cheese; stir until smooth. Drain carrots and add to cheese mixture. Transfer to a 1-qt. baking dish. Cover and bake at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
CHEESE SCALLOPED BABY CARROTS-N-CORN CASSEROLE
Creamy, cheesy sweet carrots and corn all baked up together! My own concoction! Very good!! Hope you try it some time! GREAT for gatherings and potucks! A nice change from the potato casseroles... ;)
Provided by Wildflour
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil carrots til just tender, drain, add corn, set aside.
- In large bowl combine well the rest of ingredients except the crackers, butter and parsley.
- Add carrots and corn to cream mixture. *Folding in gently so as not to turn the carrots into mush!
- Pour into ungreased or greased, either way, glass 13x9 baking dish.
- Smooth top flat and even.
- In small microwave-safe bowl, melt butter.
- Stir in cracker crumbs and parsley.
- Sprinkle over casserole evenly.
- Bake in 350º oven for about 40-45 minutes or til bubbly!
- ENJOY!
Nutrition Facts : Calories 652.4, Fat 50.4, SaturatedFat 28.9, Cholesterol 134.2, Sodium 1185.2, Carbohydrate 36, Fiber 4.1, Sugar 8.7, Protein 17.2
SCALLOPED CARROTS AND CHEESE
Make and share this Scalloped Carrots and Cheese recipe from Food.com.
Provided by Canadian Jane
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk.
- Return to heat, bring to a boil and stir for 1 minute.
- Alternate carrots, cheese and sauce in a casserole dish.
- Top with bread crumbs. Bake at 350 for 35-45 minutes.
Nutrition Facts : Calories 415.3, Fat 24.5, SaturatedFat 14.9, Cholesterol 71.3, Sodium 932.1, Carbohydrate 33.6, Fiber 4.5, Sugar 7.2, Protein 16.3
CHEESE SCALLOPED BABY CARROTS
Make and share this Cheese Scalloped Baby Carrots recipe from Food.com.
Provided by Wildflour
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil carrots til done, drain. Saute onion in butter til softened.
- In small baking dish, layer half of carrots, then half of cheese, repeat.
- Pour onions and butter over top. Sprinkle with crushed Ritz crackers.
- Bake at 350º, uncovered, for 30-40 minutes or til carrots are tender.
Nutrition Facts : Calories 493.2, Fat 37.8, SaturatedFat 23.1, Cholesterol 105.8, Sodium 1203.4, Carbohydrate 28.9, Fiber 3.6, Sugar 14.7, Protein 11.4
SCALLOPED CARROTS CASSEROLE
A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain., In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly.
Nutrition Facts : Calories 430 calories, Fat 29g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 973mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 15g protein.
GRANDMOTHER'S CARROT CASSEROLE
Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.
Provided by LYNDAS
Categories Side Dish Casseroles
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
- In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
- Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.
Nutrition Facts : Calories 514 calories, Carbohydrate 36.5 g, Cholesterol 38.1 mg, Fat 38.6 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 9.6 g, Sodium 522.1 mg, Sugar 25.8 g
SCALLOPED POTATOES AND CARROTS
I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.
Nutrition Facts :
CHEESE SCALLOPED POTATOES & CARROTS
I always make these to go along with my glazed ham,it has become quite a favourite. I have passed this recipe(along with my glaze recipe) to both my mother & my sister who both now make them as well. I got it from one of those Kraft What's Cooking magazines quite a few years ago.
Provided by Rhonda J
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
- Cover and cook 10 minutes.
- or until tender, drain.
- In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
- Add milk, blending well.
- Bring to a boil over medium heat, stirring until thickened and smooth.
- Stir in cheese, cook over low heat, stirring constantly until cheese melts.
- In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
- Repeat.
- (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
- or until potatoes are tender.
- Remove cover during last 10 minutes of baking.
- **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.
Nutrition Facts : Calories 408.6, Fat 17.6, SaturatedFat 8.6, Cholesterol 38.2, Sodium 704.1, Carbohydrate 49.8, Fiber 6.5, Sugar 5.3, Protein 14.5
CARROT BABY FOOD
Carrots are easy to digest and make a good first food for your little one. Once you've introduced other fruits and vegetables to your baby, you can combine them into one puree. Carrot and apple or carrots and sweet potato make a great choice, for example.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
- Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 7.2 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 50.5 mg, Sugar 3.8 g
SCALLOPED CARROTS
Easy, tasty, customizable, you can do ahead of time...I could go on... If you want to mix it up, substitute a little sweet potato for some of the carrots. It is very tasty! Instead of 1/2 cup butter, you can use 2 tablespoons butter and 3 tablespoons vegetable or seed oil. Instead of 2 cups milk, you can use 1 cup milk and 1 cup chicken stock.
Provided by MattyHam
Categories Side Dish Vegetables Carrots
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
- Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
- Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
- Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
- Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.9 g, Cholesterol 58.8 mg, Fat 20.5 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 12.8 g, Sodium 501.9 mg, Sugar 8.8 g
BABY CARROT BARS
My mother would make these when we were young! They are very moist! The secret is in the baby food!
Provided by Star Pooley
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
- Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
- To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 25.3 g, Cholesterol 33.9 mg, Fat 14.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 186.7 mg, Sugar 20.2 g
PARMESAN CRUSTED BABY CARROTS
A simple and delicious way to create a carrot side-dish.
Provided by Becky Taylor
Categories Side Dish Vegetables Carrots
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
- Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
- Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 7.4 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 112.8 mg, Sugar 3.6 g
SAUTEED BABY CARROTS
Make and share this Sauteed Baby Carrots recipe from Food.com.
Provided by Kate in Ontario
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat 1 T butter with water in a large skillet over medium heat.
- Add carrots, cover and cook until softened- about 10 minutes.
- Remove cover and cook, stirring often 5-10 minutes or until golden.
- Add rest of butter and honey and transfer to serving dish.
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