Cheesy Carrots Food

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CHEESY CARROTS



Cheesy Carrots image

These carrots are super cheesy, delicious and they are great with any meal.

Provided by Linda

Categories     Side Dish     Casseroles

Time 1h20m

Yield 8

Number Of Ingredients 8

2 pounds carrots, cut into 2 inch pieces
2 tablespoons butter
1 onion, minced
8 ounces sharp Cheddar cheese, shredded
1 green bell pepper, minced
¼ cup fresh parsley, chopped
salt and pepper to taste
¾ cup dry bread crumbs

Steps:

  • In a large pot of water, boil carrots until soft. Drain well.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
  • Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley, salt and pepper. Transfer to the prepared baking dish and top with bread crumbs.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 40 minutes.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 20.6 g, Cholesterol 37.4 mg, Fat 13.1 g, Fiber 4.2 g, Protein 9.8 g, SaturatedFat 8 g, Sodium 351 mg, Sugar 7.1 g

CHEESY CARROTS



Cheesy Carrots image

When Lois Harbold of Elizabethtown, Pennsylvania is looking for a streamlined side dish, she turns to this comforting recipe. Convenient frozen carrots are baked in a smooth creamy sauce and topped with bread crumbs for a golden appearance.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

1 package (16 ounces) frozen sliced carrots, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
8 ounces process cheese (Velveeta), cubed
1/3 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • In a bowl, combine the carrots, soup and cheese. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 10 minutes; stir. Toss bread crumbs and butter; sprinkle over top. bake 10-15 minutes longer or until carrots are tender and mixture is bubbly.

Nutrition Facts : Calories 245 calories, Fat 16g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 953mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Make and share this Cheesy Carrot Casserole recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb carrot, sliced (I sometimes use sliced baby carrots)
1/4 cup finely chopped onion
2 tablespoons butter
12 ounces evaporated low-fat milk
1 cup shredded cheddar cheese
1/2 teaspoon thyme leaves
1/2 teaspoon tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup crushed baked cheese crackers, DIVIDED (I use Cheese Nips four cheese flavor)
1/4 teaspoon paprika

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.

Nutrition Facts : Calories 153.9, Fat 10, SaturatedFat 5.7, Cholesterol 23.6, Sodium 309.9, Carbohydrate 11.5, Fiber 1.9, Sugar 2.9, Protein 5.1

POTLUCK CHEESY CARROT CASSEROLE



Potluck Cheesy Carrot Casserole image

Make and share this Potluck Cheesy Carrot Casserole recipe from Food.com.

Provided by Monica

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

12 medium carrots, sliced
1/4 cup butter or 1/4 cup margarine
1/2 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 teaspoon prepared mustard
2 cups milk
8 ounces cheddar cheese, sliced (medium or sharp)
2 tablespoons butter or 2 tablespoons margarine
1/2 cup dry breadcrumbs

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.

Nutrition Facts : Calories 312.6, Fat 20.9, SaturatedFat 13, Cholesterol 61.2, Sodium 677.9, Carbohydrate 20.9, Fiber 3.1, Sugar 5.2, Protein 11.4

HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS



Harissa-Roasted Carrot Dip with Seedy-Cheesy Crackers image

Provided by Molly Yeh

Categories     appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 24

1 1/2 cups (200g) all-purpose flour, plus more dusting
3 tablespoons (33g) flax seeds
3 tablespoons (36g) millet
3 tablespoons (30g) sesame seeds
2 tablespoons (20g) poppy seeds
2 teaspoons kosher salt
Zest of half a lemon
1/2 cup (113g) unsalted butter, cold and cubed
4 ounces feta, crumbled
6 tablespoons cold water
Harissa Roasted Carrot Dip, recipe follows
Extra-virgin olive oil, for serving
Flaky sea salt, for serving
1 pound carrots, scrubbed, trimmed, and cut into 1-inch pieces
Half a small yellow onion, cut into 1-inch pieces
Half a medium red bell pepper, cut into 1-inch pieces
1 clove garlic
2 tablespoons plus 1/4 cup (56.5g) extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 tablespoons (30g) lemon juice, from 1 lemon
1 1/2 tablespoons (27g) tablespoons spicy harissa
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon smoked paprika

Steps:

  • For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
  • To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
  • Preheat the oven to 425 degrees F.
  • Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
  • In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Quite possibly the most addictive carrot side dish ever. NOTE: Amount of butter and Velveeta may be increased for a richer taste.

Provided by gpotts5626

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs carrots
1/2 cup brown sugar
1/2 cup butter
6 ounces Velveeta cheese
12 Ritz crackers

Steps:

  • Boil enough water to cover carrots.
  • Pre-heat oven to 350°F.
  • Peel and slice carrots into bite sized pieces.
  • Boil carrots for 10 minutes. Drain.
  • Place carrots in 9 x 13 casserole dish.
  • Sprinkle brown sugar over carrots.
  • Melt butter and Velveeta. Pour over carrots.
  • Crumble Ritz crackers over casserole.
  • Bake for 30-35 minutes.

Nutrition Facts : Calories 384.7, Fat 23.4, SaturatedFat 14.2, Cholesterol 63.1, Sodium 722.5, Carbohydrate 39.4, Fiber 4.4, Sugar 27.8, Protein 6.6

CHEESY CARROT AND TOFU STUFFED MUSHROOMS



Cheesy Carrot and Tofu Stuffed Mushrooms image

Mix both pepper jack and Parmesan into the sourdough stuffing for these baked mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24 stuffed mushrooms

Number Of Ingredients 11

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons unsalted butter
1 cup finely chopped carrots
Kosher salt
1/2 cup finely chopped baked tofu
1/2 cup grated pepper jack cheese
2 tablespoons grated Parmesan
2 tablespoons finely chopped fresh flat-leaf parsley
1 cup coarse fresh sourdough breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and carrot and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
  • Add the tofu, pepper jack cheese, Parmesan and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

CAULIFLOWER-CARROT CHEESY TOTS



Cauliflower-Carrot Cheesy Tots image

This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins. The baked method might be easier (and slightly healthier), but the super-crispy fried method is more finger-licking good. Either way, these tots are the perfect party snack.

Provided by Katherine Sacks

Categories     snack     Vegetarian     Carrot     Cauliflower     Kid-Friendly     Healthy     Super Bowl     Cheese     Side     Small Plates

Yield Makes 34

Number Of Ingredients 14

2 medium carrots (about 8 1/2 ounces), peeled, coarsely chopped
8 ounces cauliflower florets
5 tablespoons vegetable oil, divided
3/4 teaspoon kosher salt, divided
1/2 cup shredded Parmesan (about 1 ounce)
1/2 cup shredded sharp cheddar (about 1 ounce)
1 garlic clove, finely chopped
3 tablespoons chopped chives
1/4 teaspoon freshly ground black pepper
1 1/2 cups panko (Japanese breadcrumbs), divided
Nonstick vegetable cooking spray
1 cup all-purpose flour
3 large eggs
Ketchup, for serving

Steps:

  • Pulse carrots and cauliflower in a food processor (or grate carrot on smallest holes and cauliflower on largest holes of a box grater) until rice-like in texture. Transfer to a large heatproof bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap and let cool slightly.
  • Meanwhile, mix cheeses, garlic, chives, pepper, 1/2 cup panko, and remaining 1/2 tsp. salt in a medium bowl. Stir in carrot mixture until well combined.
  • Spray a rimmed baking sheet with nonstick spray. Using your hands, roll tablespoonfuls of carrot mixture into tater-tot shapes. Transfer to prepared sheet, then chill at least 10 minutes.
  • Place flour in a shallow baking dish. Mix remaining 1 cup panko and 4 Tbsp. oil in another shallow dish. Lightly beat eggs in a shallow bowl. Working in batches, toss tots in flour, then dredge in egg, shaking off excess, then coat in panko mixture. Return to baking sheet and chill at least 10 minutes or up to 1 hour.
  • To Bake:
  • Arrange a rack in center of oven and preheat to 425°F. Set a wire rack inside a rimmed baking sheet. Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown and cheese is melted (check by piercing a tot with a paring knife), 22-25 minutes. Serve immediately with ketchup.
  • To Fry:
  • For extra-crispy tots, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 350°F. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with ketchup.
  • Do Ahead
  • Tot mixture can be formed but not breaded 1 day ahead; cover loosely with plastic and chill.

CHEESY SCALLOPED CARROTS



Cheesy Scalloped Carrots image

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

5 to 6 cups sliced or baby carrots
1 medium onion, diced
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup cubed American cheese

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.

CHEESY SCALLOPED POTATOES AND CARROTS



Cheesy Scalloped Potatoes and Carrots image

Slice some potatoes and carrots to make Cheesy Scalloped Potatoes and Carrots! Serve this cheesy scalloped potatoes side dish at your next dinner party.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h25m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 9

2 lb. white potatoes (about 6), peeled, thinly sliced
2 onions, sliced, separated into rings
4 carrots, cut diagonally into thin slices
3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. black pepper
dash ground red pepper (cayenne)
1-1/2 cups milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 375°F.
  • Cook vegetables in boiling water 8 to 10 min. or until tender.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually add milk, stirring until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until cheese is melted, stirring constantly.
  • Drain vegetables; spoon half into 13x9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.
  • Bake 45 min. or until heated through, uncovering after 30 min.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

SINCE all our children are grown, I like to make simple dishes for my husband and me. I usually have cheese, carrots and rice on hand, so this is a very handy side dish to whip up at any time. The cashews add crunch and great flavor. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

1 cup cooked rice
1/2 cup shredded carrots
1/2 cup shredded Velveeta
1 large egg
2 tablespoons finely chopped salted cashews
1 teaspoon dried parsley flakes

Steps:

  • In a bowl, combine rice, carrots, cheese and egg; mix well. Spoon into a greased 2-cup baking dish. Combine the cashews and parsley; sprinkle on top. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

Nutrition Facts : Calories 305 calories, Fat 15g fat (6g saturated fat), Cholesterol 124mg cholesterol, Sodium 442mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

~ FAVORITE CREAMY CHEESY CARROTS ~



~ Favorite Creamy Cheesy Carrots ~ image

If you have problems getting your kids to eat their carrots, perhaps this recipe will entice them. One of my favorite ways to make carrots! Yum!

Provided by Cassie *

Categories     Vegetables

Time 15m

Number Of Ingredients 7

3 1/2 c sliced carrots, cooked - i steamed mine
1 1/2 Tbsp flour
1/2 tsp salt
1 c milk
Pinch nutmeg
1 c shredded american cheese or could use mild cheddar
pepper to taste

Steps:

  • 1. Either boil or steam your carrots. Keep warm.
  • 2. In a medium saucepan, melt butter, add Flour and salt and stir until smooth. Whisk in the milk and continue until mixture is thickened. Add a pinch of nutmeg. Remove from burner and stir in cheese until melted. Pour the cheese sauce over warm prepared carrots, pepper if you please.
  • 3. Enjoy!

CHEESY CARROTS



Cheesy Carrots image

Only 2 ingredients to this simple side! Prepared in a flash for a hurry up veggie. I thought that it was just our family that liked this, but I saw other recipes here on Zaar, and we don't include any butter or crackers with ours.

Provided by KaraRN

Categories     Cheese

Time 8m

Yield 3 serving(s)

Number Of Ingredients 2

1 (14 1/2 ounce) can sliced carrots
2 ounces Velveeta cheese

Steps:

  • Ok, pretty simple and to the point here.
  • Drain carrots very well -- the water doesn't do good with the Velveeta. Place in microwave safe dish.
  • Cube Velveeta and place in bowl with carrots.
  • Microwave on high for 1 minute intervals, stirring after each time so the Velveeta doesn't burn until creamy.
  • NOTE: fresh carrots can be used, you just have to cook them first. However, there is something with the canned carrots that make this better.

Nutrition Facts : Calories 114.9, Fat 4.5, SaturatedFat 2.7, Cholesterol 14.9, Sodium 378, Carbohydrate 15.5, Fiber 4, Sugar 8, Protein 4.4

CHEESY OVEN-BAKED COD



Cheesy Oven-Baked Cod image

Fish night just got interesting with Cheesy Oven-Baked Cod. We baked cod with bacon, carrots and shredded Italian blend cheese for an entrée that's certain to satisfy. Add Cheesy Oven-Baked Cod to your menu rotation.

Provided by My Food and Family

Categories     Recipes

Time 37m

Yield 4 servings

Number Of Ingredients 7

1/4 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
1 large onion, chopped
4 carrots (1 lb.), peeled, cut into 1/4-inch-thick slices
4 cod fillets (1 lb.)
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tsp. finely chopped fresh rosemary

Steps:

  • Heat oven to 400ºF.
  • Heat dressing in large skillet on medium heat. Add onions; cook 10 min. or until tender, stirring occasionally. Meanwhile, cook carrots in boiling water in large saucepan 2 to 3 min. or until crisp-tender; drain.
  • Add carrots to onions in skillet; cook 2 to 3 min. or until lightly browned, stirring frequently. Spoon into 4 individual baking dishes sprayed with cooking spray; top with fish.
  • Bake 14 to 17 min. or until fish flakes easily with fork, topping with cheese and bacon for the last 2 min. Sprinkle with rosemary.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Time 50m

Number Of Ingredients 10

1/2 cup butter
1/2 cup medium onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 cup sharp cheddar cheese, shredded
2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
1 cup plain bread crumbs or ritz crackers

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.

CARROTS & VELVEETA CASSEROLE



Carrots & Velveeta Casserole image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 5

4 cups crinkle sliced carrots
4 oz Kraft Velveeta
1 stick butter
1 small can evaporated milk
1 sleeve Ritz Crackers, crumbles

Steps:

  • In a medium pan, add carrots, cover with water, add salt to taste. Cook carrots 8 minutes. Remove from heat, drain, set aside.
  • In a medium microwave safe mixing bowl melt cheese and butter about 2 minutes. Stir. Add the milk; stir to blend. Fold carrots into the cheese mixture. Spoon into a greased 8 x 8 casserole dish. Top with crackers.
  • Bake 25 minutes on 350 degrees F until edges are bubbly and crackers have browned.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CARROT CASSEROLE WITH CHEESE



Carrot Casserole with Cheese image

Carrots made creamy with processed cheese and heavy cream, and baked with a bread crumb crust.

Provided by sal

Categories     Side Dish     Casseroles

Time 1h15m

Yield 6

Number Of Ingredients 8

8 cups sliced carrots
1 large onion, diced
1 tablespoon butter
¼ cup heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups processed cheese food
½ cup fine dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and place in a 2 quart casserole dish. Stir in onion, butter, cream, salt, pepper and cheese; mix well. Sprinkle bread crumbs over the top.
  • Bake in preheated oven for 50 minutes.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 26.2 g, Cholesterol 54 mg, Fat 17.5 g, Fiber 5.7 g, Protein 11.1 g, SaturatedFat 10.2 g, Sodium 930.1 mg, Sugar 10.6 g

CHEESY MASHED CARROTS



Cheesy Mashed Carrots image

Oh I just love carrots and cheese together! For me, this is almost as good as some cheesy mashed potato casserole.

Provided by Parsley

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs carrots, peeled and sliced into about 1/2-inch slices
2 -3 tablespoons butter
1/8 cup milk
1 medium onion, finely chopped
8 ounces shredded sharp cheddar cheese (or mild cheddar or American cheese)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4-1/2 teaspoon tarragon
2 teaspoons parsley
1 tablespoon butter, melted
1/3 cup soft breadcrumbs

Steps:

  • Preheat oven to 350°. Lightly spray a 2-qt or larger baking dish with nonstick cooking spray.
  • Place carrot slices in a large pot and just cover with salted water. Bring to a boil and cook carrots until tender; about 10 minutes.
  • Drain carrots and place them in a large bowl. Add butter and milk and mash with a potato masher. Add onion, cheese, salt, pepper, garlic powder, thyme and parsley and mash together to desired smoothness.
  • Place into prepared baking dish.
  • In a small bowl, combine 1 tbsp melted butter with the breadcrumbs; sprinkle over mashed carrot mixture.
  • Bake, uncovered, at 350° for 30 - 40 minutes or until bubbly.

Nutrition Facts : Calories 284, Fat 18.9, SaturatedFat 11.8, Cholesterol 55.7, Sodium 594.5, Carbohydrate 18.6, Fiber 4.6, Sugar 8, Protein 11.5

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From pinterest.ca


CHEESY CARROT BAKE- TFRECIPES
POTLUCK CHEESY CARROT CASSEROLE. Make and share this Potluck Cheesy Carrot Casserole recipe from Food.com. Recipe From food.com. Provided by Monica. Categories Vegetable. Time 50m. Yield 8 serving(s) Number Of Ingredients 12. Ingredients; Nutrition; 12 medium carrots, sliced: 1/4 cup butter or 1/4 cup margarine : 1/2 cup chopped onion: 1/4 cup …
From tfrecipes.com


CHEESY CARROT CASSEROLE - CAN'T STAY OUT OF THE KITCHEN
Cheesy Carrot Casserole is a superb carrot casserole recipe. It’s a quick and easy 5-ingredient side dish that’s wonderful for holiday baking, company dinners, or a great way to use up garden produce. This simple recipe uses either baby carrots or crinkle cut carrots, mayonnaise, cheddar cheese, a little bit of sugar and cornbread stuffing mix, and that’s it. …
From cantstayoutofthekitchen.com


CHEESY CARROT & PARSNIP "PASTA" IN THE CUISINART ELEMENTAL ...
Learn to make Carrot & Parsnip Cacio e Pepe "pasta" in the Cuisinart Elemental 13-Cup Food Processor, which now comes with a spiralizing attachment! In addit...
From youtube.com


EASY CHEESY RICE (WITH VEGGIES!) - YUMMY TODDLER FOOD
Cheesy Rice with Broccoli. Place the broccoli in a steamer basket fit into a pot filled with 2 inches of water. Bring to a simmer, cover, and cook for 4-6 minutes or until florets are tender. Stir the broccoli into the cooked rice with the …
From yummytoddlerfood.com


CHEESY TURNIPS AND CARROTS RECIPE: HOW TO MAKE IT - FOOD NEWS
Get one of our Cheesy turnips and carrots recipe and prepare delicious and healthy treat for your family or friends. chopped peeled turnips, sliced carrots, ground ginger, water, salt, divided, chopped onion, diced celery, butter, king arthur unbleached all-purpose flour, pepper, milk, shredded cheddar cheese. 30 min, 12 ingredients.
From foodnewsnews.com


CHEESY CARROTS VELVEETA RECIPES ALL YOU NEED IS FOOD
Steps: Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes.
From stevehacks.com


CHEESY BROCCOLI & CARROT SOUP - PESTO AND POTATOES
This Cheesy Broccoli and Carrot Soup is ultimate comfort food. Piles of diced onion and carrot get sautéed and layered in with coconut milk, two cheeses and, of course, broccoli for a bowl of warm, cheesy goodness. Adding in extra veggie bumps up the heartiness of the soup and makes it more filling than a standard Broccoli Cheddar Soup.
From pestoandpotatoes.com


CHEESY CARROTS - MY FOOD AND FAMILY
My Food and Family . View All. Add a Recipe
From myfoodandfamily.com


CHEESY CARROT NUT ROAST - EASY CHEESY VEGETARIAN
Heat the oven to 190°C (Gas Mark 5 / 375°F). In a large bowl, combine the melted butter with the flour and oats, and mix well. Add the remaining ingredients, season well, and mix thoroughly. Spread the mixture out in a lightly greased roasting tray, and bake for around 40 minutes, or until the top is golden brown.
From easycheesyvegetarian.com


4 INGREDIENT CHEESY CARROT CRACKERS - SUPER HEALTHY KIDS
Instructions. Preheat oven to 350 degrees F. Mix the grated carrot and water in a microwave safe bowl. Cover and cook in high for 3 minutes. Drain the carrots and then use a clean cloth to squeeze out the excess liquid. Put the carrots, cheese and eggs in a food processor and pulse until well blended.
From superhealthykids.com


CHEESY CHICKEN POTATO SOUP - PITCHFORK FOODIE FARMS
Hello, comfort food! There’s no better way to warm up on chilly days than snuggling up to a piping hot bowl of Cheesy Chicken Potato Soup, or chowder as some people call it! This soup is full of potatoes, chicken, and carrots all nestled in the most flavorful, creamy, and cheese soup base! It’s easy to make in the pressure cooker or right on the stovetop!
From pitchforkfoodie.com


CHEESY CARROT CASSEROLE RECIPE RITZ - ALL INFORMATION ...
Cheesy Carrot Casserole Recipe - Food.com hot www.food.com. Peel and slice carrots into bite sized pieces.Boil carrots for 10 minutes.Drain. Place carrots in 9 x 13 casserole dish. Sprinkle brown sugar over carrots.Melt butter and Velveeta. Pour over carrots.Crumble Ritz crackers over casserole.Bake for 30-35 minutes.
From therecipes.info


SNACKABLE CHEESY CARROT SPREAD RECIPE - SOFABFOOD
Snackable Cheesy Carrot Spread. Hot foods can be difficult to pack, especially with young children, and cold foods require an ice pack to keep it at the right temperature. With all of the aforementioned challenges, it’s no wonder why so many parents are choosing not to brown bag it and opt for school lunches instead. I’m here to tell you that all hope is not lost. …
From sofabfood.com


CHEESY CARROT STARS RECIPE | ANNABEL KARMEL
Cheesy Carrot Stars has been one of my most popular recipe on Instagram and everyone loves it. You can cut the mixture into any shape try circles or hearts -they will all taste delicious! Suitable from 7 months. Click here for lots more super recipes for little ones aged 6- 9 Months! If you’re interested in introducing Finger Food Recipes please see our free Finger Food Guide …
From annabelkarmel.com


CHEESY CARROTS {IN A MEMORABLE WAY} | LADY MELADY: MY ...
Cheesy Carrots. 1/2 cup margarine 1 large onion; diced 2 cans cheddar cheese soup 1 box Velveeta; sliced 10-12 cups sliced carrots; cooked until just tender 1/2 cup margarine 6 cups Italian seasoned croutons. Sauté onion in 1 stick margarine; add soup and cheese, stirring until melted. Pour over carrots in large bowl.
From meladycooks.com


CHEESY CARROT POTATO FINGERS FOR THE FUSSY TOT - THE ...
The Cheesy Carrot Potato Fingers recipe that our picky toddler loved! Tips: Feel free to adjust the “doneness” of the carrots and cut them in different ways. Personally, I prefer to offer chunks and food with varying bite and texture so the carrots were diced instead of mashed. Besides carrots, feel free to use other vegetables to hide ...
From thehootingpost.com


HOMEPAGE - CHEESY FOOD
Carrot cream with fresh cheese and pumpkin seeds By Cheesy Food Team Carrots, in addition to being healthy, are also an inexpensive and very versatile food. Try incoporating them in other way, quick and healthy recipes, for example, in some pancakes with broccoli. Cheese muffins By Cheesy Food Team These cheese muffins are great as an appetizer and also to create a …
From cheesyfood.com


CARROT AND CHEDDAR BITES - EASY CHEESY VEGETARIAN
These carrot and cheddar bites are brilliant. Little bites that are crispy on the outside, and soft and cheesy in the middle – the perfect combination. The carrot gives them a slight sweetness, and having a veggie in there makes you feel a little better about eating party food – but they still remain a fun, cheesy treat.
From easycheesyvegetarian.com


CHEESY CARROT APPLE TREATS – BROD & TAYLOR CANADA
Cheesy Carrot Apple Treats. Cheese is another food that most dogs crave, but it is best in small doses. This recipe combines cheese with whole grains, veggies and fruit for a more wholesome snack. Some adult dogs can be lactose intolerant so dairy may upset their GI system, and more rarely dogs can be allergic to dairy. But most pets will gobble these up with delight. Equipment: …
From ca.brodandtaylor.com


CHEESY CARROT CASSEROLE RECIPE: AMISH COOK RECIPES
Put the carrots in a large kettle and cover with water. Bring to a boil, reduce the heat, cover, and simmer the carrots until tender, about 10 minutes. Drain and set aside. Bring to a boil, reduce the heat, cover, and simmer the carrots until tender, about 10 minutes.
From foodreference.com


CHEESY CARROTS | NEOPETS ITEMS
Price History. 1,800,000 NP (-200,000 NP) on August 31, 2021 by Item DB Crew. 2,000,000 NP (no change) on May 27, 2021 by Item DB Crew. 2,000,000 NP (no change) on February 28, 2021 by Item DB Crew. Full Price History. TP.
From items.jellyneo.net


CREAMY CHEESY CARROT CASSEROLE - LORD BYRON'S KITCHEN
Creamy Cheesy Carrot Casserole. Published: September 30, 2019. Jump to Recipe Save Recipe Saved! Baked to perfection, in a bubbly, creamy, cheesy casserole, with a crispy panko crumb topping, these carrots are delightfully simple and delicious! Casseroles can be made from just about anything, and contrary to popular belief, casseroles do not require …
From lordbyronskitchen.com


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