Margarets Casserole Carrots Food

MARGARET'S CASSEROLE CARROTS

Steps:

• Peel Carrots; slice crosswise on the bias.
• Cook, covered, in boiling salted water, until just tender, about twenty minutes.
• Drain thoroughly (this is really important).
• Set aside.
• In a medium saucepan melt butter,blend in flour, dry mustard, salt, paprika and pepper.
• Add milk all at once.
• Cook and stir until thickened and bubbly (This requires a bit of time).
• Stir in 1/4 cup of the grated parmesan cheese.
• Combine cooked carrots and sauce.
• Turn into a one and a half quart casserole dish.
• Bake, covered, at 350 degrees for 30 minutes.
• Uncover, and sprinkle with up to one half cup of additional parmesan cheese (depending on your taste).
• Bake,uncovered, for five more minutes or until desired browning is achieved.

CHEESY MASHED CARROTS

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.

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.

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.

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.

CARROT COIN CASSEROLE

Steps:

• Place carrots and small amount of water in a saucepan; cover and cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender. Drain. Add peas and toss. , Place 4 cups in a greased shallow 3-qt. baking dish; sprinkle with cheese. Top with remaining vegetables. In a saucepan over medium heat, melt 1 tablespoon butter. Stir in flour, salt, pepper and nutmeg until smooth. Gradually add milk, stirring constantly. bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the vegetables., In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

BAKED CARROT CASSEROLE

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°.