Moms Carrot Casserole Food
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.
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
MOM'S ZESTY CARROTS WITH HORSERADISH
This was one of mom's perennial holiday dishes for Thanksgiving and Christmas.
Provided by Pete Plumer
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
- Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 10.2 g, Cholesterol 12.9 mg, Fat 14.2 g, Fiber 2.2 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 317.9 mg, Sugar 3.8 g
MOM'S CARROT CASSEROLE
A delicious, creamy carrot casserole even your kids will love!
Provided by ann
Categories Side Dish Casseroles
Time 1h
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 26.9 g, Cholesterol 53.8 mg, Fat 19.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 11.1 g, Sodium 612.2 mg, Sugar 9.1 g
MOM-MOM'S CARROT CAKE
Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share...
Provided by Shabby Sign Shoppe
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 608.5, Fat 35.1, SaturatedFat 10.1, Cholesterol 101.5, Sodium 378.1, Carbohydrate 69.4, Fiber 1.3, Sugar 51.6, Protein 5.9
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