Mom Moms Famous Carrot Casserole Food

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.

MOM'S FAMOUS CARROT PUDDING

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mash the carrots in a separate bowl.
• In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated.
• Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour. Best served right out of the oven or warmed up.

MOM'S CARROT CASSEROLE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the cream cheese with an electric mixer in a large bowl until smooth. Stir in cream of celery soup, milk, and salt and pepper. Mix in the shredded carrots, then spread carrot mixture into a 9x13-inch baking dish. Combine the bread crumbs, Cheddar cheese, and melted butter in another bowl. Sprinkle the cheese mixture on top of the carrots.
• Bake in the preheated oven until browned and bubbly, 45 to 50 minutes.

MOM'S FAMOUS CARROT CAKE

Steps:

• Cake: Preheat oven to 350. Grease and flour a 9X13 pan. Mix wet ingredients. Add dry ingredients. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool on rack 1-2 hours. This is a very dense cake.
• Frosting: Whip cream cheese and butter together until smooth. Add powdered sugar and continue to whip until fluffy. When cake is cooled, frost cake.

MOM'S CARROT CASSEROLE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the cream cheese with an electric mixer in a large bowl until smooth. Stir in cream of celery soup, milk, and salt and pepper. Mix in the shredded carrots, then spread carrot mixture into a 9x13-inch baking dish. Combine the bread crumbs, Cheddar cheese, and melted butter in another bowl. Sprinkle the cheese mixture on top of the carrots.
• Bake in the preheated oven until browned and bubbly, 45 to 50 minutes.

MOM-MOM’S FAMOUS CARROT CASSEROLE

Steps:

• Chop onion and cook in butter for several minutes. Add all ingredients except milk, cheese, and carrots. Slowly add milk and bring to boil (mixture will thicken) Cook carrots. In a 2 quart casserole dish place half the carrots, half cheese slices and half the sauce. Repeat layer. Add buttered bread crumbs to top. Bake at 375° for 40 minutes. We always double the recipe and put it in a 13 x 9 pan. To make bread cubes. Remove crust and slice into cubes then put melted butter on top. You may make it ahead of time and place in refrigerator. It then takes 1 hour to cook.

MOM-MOM'S CARROT CAKE

Steps:

• FOR CAKE:.
• Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
• FOR ICING:.
• Beat together. all ingredients (can use less vanilla if perferred).
• If too dry add a little milk.
• Keep cake wrapped & refrigerated.
• Best to make day before to let flavors meld.