CARROT CASSEROLE
This Carrot Casserole is a easy recipe that combines carrots with cream of mushroom soup and cheese and is topped with stuffing. A tasty and inexpensive side dish that's perfect for a holiday meal or an everyday dinner.
Provided by Pamela
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Bring a medium sized pot of water to a boil. Add carrots and cook for about 7 minutes, or until a fork slides through carrots. Make sure not to overcook. Drain and add carrots back into pot.
- Add cream of mushroom soup and cheddar cheese to the pot. Mix with a spoon so the carrots are completely covered with soup and cheese.
- Add carrot mixture into a 13x9 baking dish.
- Using the same pot you cooked carrots in, add stuffing mix and melted butter. Stir until stuffing is coated.
- Sprinkle stuffing mix on top of carrot mixture.
- Bake for 25 minutes, or until bubbly.
Nutrition Facts : Calories 240 kcal, ServingSize 1 serving
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
ORANGE-MAPLE ROASTED CARROTS AND FENNEL
Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.
Provided by France C
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
- Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g
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.
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
CARROT CASSEROLE
Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
AUNT BARB'S CARROT CASSEROLE
Make and share this Aunt Barb's Carrot Casserole recipe from Food.com.
Provided by jsentjens
Categories Vegetable
Time 50m
Yield 1 casserole, 8-9 serving(s)
Number Of Ingredients 8
Steps:
- Slice carrots, cook to firm and chill in cold water until cool thru.
- Grease casserole.
- Stir carrots, croutons and cheese together and place in casserole.
- Mix remaining ingredients together an pour over carrot mix.
- Bake uncovered at 350F for 20 minutes.
Nutrition Facts : Calories 199.1, Fat 14.5, SaturatedFat 8.6, Cholesterol 84.9, Sodium 564, Carbohydrate 11.4, Fiber 2.1, Sugar 3.5, Protein 6.6
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