BAKED CARROT CASSEROLE
Steps:
- Preheat oven to 350 degrees F.
- Place the sliced carrots in a 3-4-quart pan and cover with water and bring to a boil and cook until soft, about 15-20 minutes. Drain and cool.
- Butter a 9X9 baking dish and set aside.
- While the carrots are cooking, in a large saute pan or skillet over medium heat, melt butter and cook peppers and onions for three minutes.
- Add the salt, pepper and sugar and stir, then add the flour and cook for two minutes, stirring occasionally.
- Heat the milk in the microwave or in a small sauce pan to hot but not boiling and add to the onion and pepper mixture half at a time, stirring during each addition.
- Cook this mixture one minute then remove from heat.
- Once the carrots are cooked, drain and cool to room temperature. I laid them out on a plate to cool quicker.
- After the carrots are cooled, place back in the pan they were cooked in and ladle one ladle full of the mixture from the other pan. This will help to mash the carrots.
- Use a potato masher and mash like lumpy mashed potatoes. You want some bits and pieces and not mashed to a puree.
- Whisk the egg and add it along with the parsley to the carrots and mix.
- Add the carrot and egg mixture to the pan with the onion and peppers and mix to combine all the ingredients.
- Scrape the carrot mixture into the prepared pan and bake uncovered for one hour. Remove and serve.
- The dish can be prepared a day ahead and baked one hour before serving. Let the mixture sit at room temperature for about 15 minutes before baking if preparing the day before and refrigerating.
Nutrition Facts : ServingSize 1 spoonful, Calories 201 calories, Sugar 11.8 g, Sodium 181.2 mg, Fat 12.5 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 20.2 g, Fiber 4 g, Protein 3.6 g, Cholesterol 54.4 mg
BAKED CARROT CASSEROLE
This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 12
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°.
Nutrition Facts : Calories 414 calories, Fat 22g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 197mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 5g protein.
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.
AUNT MABEL'S CARROT CASSEROLE
Make and share this Aunt Mabel's Carrot Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, add carrots and enough water to cover.
- Bring to a boil and cook until carrots are tender.
- Drain and mash carrots.
- In a large bowl, beat eggs.
- Add next 5 ingredients.
- Stir into carrots.
- Add bread cubes and mix well.
- Pour into a greased 2-quart casserole dish.
- At 350 degrees, bake, uncovered for 30-40 minutes or until set.
Nutrition Facts : Calories 2348.2, Fat 158.6, SaturatedFat 92.8, Cholesterol 789, Sodium 5752.2, Carbohydrate 197.5, Fiber 22.3, Sugar 38.9, Protein 41.2
CREAMY CARROT CASSEROLE
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. -Laurie Heward, Fillmore, Utah
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 238 calories, Fat 22g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
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