I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
- With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
- Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
- Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
Nutrition Facts : Calories 142, Sodium 263 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 5 grams, Sugar 12.5 grams
I-CAN'T-BELIEVE-IT'S-CARROTS CASSEROLE!
This is the best darn carrot dish in the whole world. It's so good even my dad--who abhors carrots and usually won't even look at them--devours it like there's no tomorrow! This is almost sweet enough to be dessert. Maybe it's too sweet for those of you who are used to plain or savory carrots! In my family we like sweet carrots to complement the rest of the grub on the table, and this saves on time and money that might be spent on dessert. You can make this with squashes, too. Be sure to cook the carrots until they are almost mushy, so that you will get a smoother texture when they are mashed. My family prefers a coarser texture, so I just use an old-fashioned potato masher, but you can puree the carrots in a food processor or blender if you prefer. This is not a quick dish, so you can make it ahead and refrigerate until ready to bake, if you wish. Adapted from a recipe from Allrecipes.com.
Provided by JenSmith
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the carrots, trim the ends, and cut into chunks about 1 inch long. Place in a saucepan with water to cover, and cook over medium-high heat until very tender, about 40 minutes.
- Drain the carrots well and place them in a large mixing bowl. Use a potato masher to finely mash the carrots.
- Add the butter/margarine to the carrots and blend well with an electric mixer or a wooden spoon. Add the remaining ingredients to the carrots, mixing until smooth.
- Pour the carrot mixture into a buttered 3-4 quart casserole dish or baking pan.
- Bake at 350 F for about 40 minutes, or until center is set.
CARROT CASSEROLE
I am not a fan of cooked carrots, but a friend served this and I loved the horseradish mixture baked over them!
Provided by Kathy
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel and slice carrots length-wise, cook in salted water until barely tender.
- Turn into buttered casserole.
- Spoon mixture of mayonnaise onions and horseradish over carrots.
- Sprinkle with cheese.
- Bake about 30 minutes.
- in 350F degrees oven.
Nutrition Facts : Calories 82.1, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.9, Sodium 137.1, Carbohydrate 14.8, Fiber 4.3, Sugar 7.3, Protein 2.6
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
LAMB AND CARROT CASSEROLE
This is a one dish wonder. I recommend using a 10 inch or larger cast-iron pan or a Dutch oven. If you can't find stewing lamb in your area, try using 1/2 stew beef and 1/2 deboned lamb steak or roast for the taste.
Provided by KookieMomster
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown the meat in the pan over medium-high heat.
- Stir in the vegetables and brown slightly.
- Stir in the barely and add stock to cover.
- Place in the oven with a lid on or simmer on the stove for 45 minutes to one hour. Add more stock or water if it gets too thick.
- When meat and carrots are tender and barley is done (think boiled rice) this is ready to eat.
Nutrition Facts : Calories 199.5, Fat 5.1, SaturatedFat 1.8, Cholesterol 55.3, Sodium 554.7, Carbohydrate 17.4, Fiber 4.1, Sugar 3.9, Protein 20.6
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.
CARROT CASSEROLE SUPREME
Make and share this Carrot Casserole Supreme recipe from Food.com.
Provided by Northern_Reflectionz
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter until soft.
- Stir in flour. Remove fromt heat and add milk.
- Cook til thick and add cheese.
- Add spices.
- Pour over carrots in a casserole dish.
- Top with cornflakes and 3 Tbsp butter.
- Bake covered 350F 20-25 minutes.
- Remove cover for last 5 minutes.
Nutrition Facts : Calories 313.5, Fat 24.7, SaturatedFat 15.5, Cholesterol 70.4, Sodium 489, Carbohydrate 19, Fiber 1.1, Sugar 3.2, Protein 5.4
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