CARROT CASSEROLE
Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray.
- In a large Dutch oven, bring carrots and water to cover to a boil over medium-high heat. Cook until just tender, 6 to 8 minutes; drain well.
- In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in milk; cook, stirring occasionally, until thickened. Remove from heat, and stir in Cheddar, salt, and pepper until melted. Stir in carrots until well combined. Pour mixture into prepared pan.
- In a small bowl, stir together crackers, Parmesan, and melted butter; sprinkle onto casserole.
- Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
BAKED CARROT CASSEROLE
This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 12
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°.
Nutrition Facts : Calories 414 calories, Fat 22g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 197mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 5g protein.
CREAMY CARROT CASSEROLE
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. -Laurie Heward, Fillmore, Utah
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 6
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 until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.
Nutrition Facts : Calories 238 calories, Fat 22g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
MOM'S CARROT CASSEROLE
Rich and cheesy, this casserole is the very best way to eat carrots. Pretty orange slices peek out from under a bed of buttery cracker crumbs. My mom loves to cook and share recipes. She picked this one up from a dear friend. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 235 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 457mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.
FRAGRANT CARROT CASSEROLE
Cut back on the honey & brown sugar if you wish. Very tasty dish. Goes well with chicken & a salad. Do in advance right up to the last step (baking)
Provided by Bergy
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees F.
- Place cooked drained carrots in a buttered casserole dish (reserve the liquid) Combine the carrot liquid with remaining ingredients, except the butter and pour over the carrotts Dot with butter.
- Bake for 30 minutes, baste once or twice.
- Serve hot.
Nutrition Facts : Calories 153.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 96.8, Carbohydrate 30.7, Fiber 3.1, Sugar 24.1, Protein 1.2
This delicious Carrot Casserole is really 2 dishes in one! It combines carrots and Stove top stuffing for an easy, quick and unique side dish. It's the perfect side for Easter dinner or any holiday dinner.
Provided by Carol Robinson (Auntie Carol)
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F and spray a small round roaster or casserole dish with non-stick cooking spray.
- Peel and chop carrots into small pieces.
- Cook in boiling water until a fork can easily go through them. Drain.
- In a microwave safe bowl, cook 2 tbsp butter and onions in microwave for 2 minutes.
- In a small roaster or casserole dish, add soup, cooked carrots. water and stove top stuffing (dry mix) then mix in onion in butter.
- Sprinkle on shredded cheese.
- Top with remaining (3 tbsp) of melted butter.
- Bake for 20 minutes in preheated oven.
Nutrition Facts : Calories 218 kcal, Carbohydrate 25 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 611 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CARROT SOUFFLE
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
- Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
- Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
- Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
- With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
- Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
- Serve warm, sprinkled with powder sugar if desired.
Nutrition Facts : ServingSize 0.75 cup, Calories 249 kcal, Carbohydrate 28 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 648 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 5 g
FRAGRANT CARROT, COCONUT & LENTIL SOUP
We've given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.
Provided by Esther Clark
Categories Dinner, Lunch
Time 45m
Number Of Ingredients 17
Steps:
- Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
- Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.
Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.75 milligram of sodium
YAM AND CARROT CASSEROLE
Provided by Edith Kohn
Categories Food Processor Potato Side Bake Thanksgiving Vegetarian Casserole/Gratin Raisin Carrot Sweet Potato/Yam Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine carrots, potato, yam and raisins in large bowl. Melt butter in heavy medium saucepan over low heat. Add sugar and whisk until sugar dissolves and mixture is smooth. Remove from heat; cool completely. Whisk eggs, salt, baking powder and cinnamon into butter mixture. Pour over vegetables; mix well. Season with pepper. Transfer to prepared dish.
- Bake until vegetables are tender and mixture is set in center and golden brown on top, about 1 hour 30 minutes.
THE BEST CARROT CASSEROLE EVER !
Piccadilly Cafeterias, headquartered in Baton Rouge, La first created this recipe. Over the years it has become one of the most sought after recipes! It is an exceptional addition to your holiday table!
Provided by Koechin Chef
Categories Very Low Carbs
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 288.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 232.1, Carbohydrate 38.7, Fiber 3.3, Sugar 30.5, Protein 3.9
PUFFED CARROT CASSEROLE
This rich and flavorful side-dish recipe comes from Annette Ingerman of Baltimore.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher.
- Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour.
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