Kenulias Carrot Casserole Food

SCALLOPED CARROTS CASSEROLE

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.

CREAMY CARROT CASSEROLE

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.

MOM'S CARROT CASSEROLE

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.

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.

CARROT CASSEROLE

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.

THE BEST CARROT CASSEROLE EVER !

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.

BEEF WITH CARROTS CASSEROLE

Steps:

• (If you haven't already done so,steam your carrots and cook your egg noodles according to package directions, timing it so that they are drained ready to go by the time the sour cream mixture is ready).
• Saute onions, garlic, and beef in a large skillet until fully cooked.
• Drain fat.
• Add tomato sauce, salt, and pepper to the meat mixture and simmer on medium-low about 5 minutes, lid ajar.
• Mix together sour cream, cottage cheese, parsley, and carrots in a bowl.
• Add creamy mixture to the cooked egg noodles along with the mushrooms and stir gently to combine.
• In a 3 quart casserole (sprayed with nonstick spray), layer the meat and the noodles alternately, beginning and ending with the noodle mixture.
• Sprinkle cheese over the top and bake, uncovered, in a preheated 350 F oven for 30 minutes, do not overcook or it will dry out.

KENULIA'S CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the carrots, cream cheese, Cheddar cheese, butter, 1/2 cup French fried onions, and garlic salt. Scoop into a 2 quart casserole dish. Top with remaining French fried onions and dried parsley.
• Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

CAULIFLOWER AND CARROT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
• While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
• Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

KENULIA'S CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the carrots, cream cheese, Cheddar cheese, butter, 1/2 cup French fried onions, and garlic salt. Scoop into a 2 quart casserole dish. Top with remaining French fried onions and dried parsley.
• Bake 25 minutes in the preheated oven, until bubbly and lightly browned.