Baked Carrots With Swiss Cheese And Bacon Recipes

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CHEESY CARROT & BACON BAKE



Cheesy Carrot & Bacon Bake image

Make sure everyone wants to eat their vegetables with this delicious carrot recipe, using bacon and cheese to complement the flavor of baked carrots.

Provided by Land O'Lakes

Categories     Vegetable     Carrot     Bacon     Pork     Meat, poultry, and seafood     Vegetable     Side Dish

Yield 8 servings

Number Of Ingredients 12

Carrots
6 to 8 medium (4) cups carrots, sliced 1/4 inch
4 slices bacon , cut into 1/2-inch pieces
1/4 cup finely chopped celery
1 tablespoon chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 cup milk
6 (3/4-ounce) slices Land O Lakes® Deli American quartered
Topping
1 cup seasoned croutons, crushed

Steps:

  • Heat oven to 350°F.
  • Place carrots into 2-quart saucepan; add enough water to cover. Cook over medium heat 8-10 minutes or until just tender. Drain. Place cooked carrots into ungreased 8-inch square baking dish.
  • Cook bacon in 2-quart saucepan over medium heat until cooked but not crisp; add celery and onion. Continue cooking, stirring occasionally, 3-4 minutes or until celery is crisply tender.
  • Stir in flour, salt and dry mustard. Continue cooking, stirring occasionally, 1 minute or until bubbly. Stir in milk with whisk. Continue cooking, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Continue boiling 1 minute. Remove from heat; stir in cheese until melted.
  • Pour sauce over carrots. Sprinkle crushed croutons over carrots. Bake 35-40 minutes or until bubbly in center and bread cubes are lightly browned.

Nutrition Facts : Calories 150 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 570 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Sugar grams, Protein 7 grams

SWISS AND BACON DIP



Swiss and Bacon Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 28m

Yield 6 servings

Number Of Ingredients 8

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Steps:

  • Preheat oven to 400 degrees F.
  • Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
  • In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

BAKED TWO-CHEESE & BACON GRITS



Baked Two-Cheese & Bacon Grits image

In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. -Melissa Rogers, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

6 thick-sliced bacon strips, chopped
3 cups water
3 cups chicken stock
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups quick-cooking grits
12 ounces Velveeta, cubed (about 2-1/3 cups)
1/2 cup butter, cubed
1/2 cup 2% milk
4 large eggs, room temperature, lightly beaten
2 cups shredded white cheddar cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 466 calories, Fat 34g fat (18g saturated fat), Cholesterol 143mg cholesterol, Sodium 840mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

CARROT BACON RECIPE BY TASTY



Carrot Bacon Recipe by Tasty image

Here's what you need: large carrot, olive oil, salt, pepper

Provided by Rachel Gaewski

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 4

1 large carrot
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375˚F (190˚C).
  • On a cutting board, use a vegetable peeler to peel the carrot into ribbons.
  • In a small bowl, mix carrot ribbons with olive oil, salt, and pepper. Toss until well coated.
  • Transfer carrot ribbons to a baking sheet.
  • Bake for 10-15 minutes flipping halfway through. If carrots need more crisping, turn oven down to 300˚F (150˚C) and bake for additional 5 minutes, or until desired crispiness is reached.
  • Enjoy!

Nutrition Facts : Calories 68 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

SWEET CARROTS WITH BACON



Sweet Carrots with Bacon image

Nutrition Facts: 2/3 cup equals 140 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 331 mg sodium, 13 g carbohydrate, 4 g fiber, 3 g protein.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen sliced carrots
2 bacon strips
1 green onion, thinly sliced
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook carrots according to package directions. Cook bacon in a small skillet over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 teaspoon of drippings., Saute onion in butter and reserved drippings. Add brown sugar, salt and pepper; cook and stir until brown sugar is melted., Drain carrots and toss with onion mixture. Crumble bacon; sprinkle over top.

Nutrition Facts : Calories 140 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 331mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

QUICK AND EASY BAKED CARROTS



Quick and Easy Baked Carrots image

Baked carrots with light sweet glaze.

Provided by wilsondogg

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 5

1 bunch carrots, trimmed
butter-flavored cooking spray (such as I Can't Believe It's Not Butter®)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
  • Bake in preheated oven until carrots are tender, 20 minutes.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 15.7 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 101.4 mg, Sugar 8.1 g

BAKED CARROTS WITH SWISS CHEESE AND BACON



Baked Carrots With Swiss Cheese and Bacon image

I'm not that crazy about carrots, but this one looks like it would be pretty good. I'd like to try it for a change from other vegetables I usually make. Recipe is from Taste of the South.

Provided by CookingONTheSide

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs carrots, cut into 1/4-inch slices and divided
6 slices swiss cheese, divided
4 tablespoons butter
1 cup onion, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
2 cups milk
1 cup fresh breadcrumb
5 slices bacon, cooked and crumbled
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Bring a large saucepan of water to a boil.
  • Add carrots and cook for 5-7 minutes, or until carrots are crisp-tender.
  • Plunge into ice water to stop cooking.
  • Layer half of carrots in a 2-quart baking dish.
  • Cover with 3 slices Swiss cheese.
  • Repeat with remaining carrots and cheese slices.
  • In medium saucepan, melt butter over medium heat.
  • Add onion and cook for 2 minutes, or until soft.
  • Sprinkle flour, salt and chili powder over onions.
  • Cook for 1 minute, stirring constantly.
  • Add milk and cook for 10 minutes, stirring until thickened.
  • Pour sauce over carrots and cheese.
  • In small bowl, combine bread crumbs, bacon and melted butter.
  • Sprinkle evenly over carrots and sauce.
  • Bake for 25 minutes.

Nutrition Facts : Calories 379.7, Fat 24.2, SaturatedFat 12.9, Cholesterol 60.4, Sodium 721.5, Carbohydrate 29, Fiber 4.3, Sugar 7.2, Protein 12.8

SWISS CARROT CASSEROLE



Swiss Carrot Casserole image

A quick make ahead dish good for buffets or potlucks. Another favorite of mine from the Benjamin Franklin award winning cookbook of midwestern U.S. origin called "Hollyhocks and Radishes."

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

12 carrots, peeled and sliced
2 tablespoons butter
2 tablespoons onions, minced
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
fresh ground pepper, to taste
2 cups low-fat milk
1/2 lb swiss cheese or 1/2 lb jarlsberg cheese, thinly sliced
1 1/2 cups fresh breadcrumbs

Steps:

  • Cook carrots in lightly salted water until just tender, about 10 minutes, and drain.
  • Melt butter in medium saucepan, add onion and saute until soft. Stir in flour with whisk and cook 1 minute. Whisk in seasonings and milk, cooking until thickened.
  • In a buttered, shallow 2 quart casserole, place half of carrots, all of the cheese then rest of carrots. Pour sauce over all and sprinkle with bread crumbs. Bake uncovered 25 minutes.

Nutrition Facts : Calories 390.1, Fat 17, SaturatedFat 10.1, Cholesterol 49, Sodium 805.2, Carbohydrate 41.6, Fiber 4.9, Sugar 12.1, Protein 18.3

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Time 50m

Number Of Ingredients 10

1/2 cup butter
1/2 cup medium onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 cup sharp cheddar cheese, shredded
2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
1 cup plain bread crumbs or ritz crackers

Steps:

  • Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.

JANAT'S BAKED CARROTS AND CHEESE



Janat's Baked Carrots And Cheese image

Great for the holidays.

Provided by JANAT

Categories     Side Dish     Vegetables     Carrots

Time 45m

Yield 10

Number Of Ingredients 13

12 carrots, peeled and sliced
2 tablespoons brown sugar
1 teaspoon celery salt, or more to taste
¼ cup butter
1 small onion, minced
½ teaspoon dry mustard
¼ cup all-purpose flour
½ teaspoon ground black pepper
1 (12 fluid ounce) can evaporated milk
4 slices Muenster cheese
4 slices mozzarella cheese
4 slices provolone cheese
½ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season carrots with brown sugar and celery salt in a bowl.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 2 to 6 minutes. Remove carrots and reserve hot water.
  • Melt butter in a large skillet over medium heat; cook and stir onion until slightly tender, about 3 minutes. Add mustard and flour to onion; cook and stir until flour is golden, about 5 minutes. Measure evaporated milk and enough reserved hot water to make 2 cups; stir into onion mixture. Continue to cook until sauce is smooth, stirring constantly, about 5 minutes. Season with pepper and more celery salt, if needed.
  • Layer half the carrots in a 2-quart baking dish. Arrange 2 slices Muenster cheese, 2 slices mozzarella cheese, and 2 slices provolone cheese over carrots and top with half the sauce. Repeat layers. Sprinkle bread crumbs over the final layer of sauce. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 21.2 g, Cholesterol 49 mg, Fat 16.2 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 10 g, Sodium 552.2 mg, Sugar 10.9 g

BAKED CARROTS WITH CHEESE SAUCE



Baked Carrots with Cheese Sauce image

Provided by Ila Walrath

Categories     Milk/Cream     Cheese     Vegetable     Side     Bake     Casserole/Gratin     Cheddar     Cornmeal     Celery     Carrot     Winter     Bon Appétit     Ohio     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 pounds large carrots, peeled, cut into 1/3-inch-thick rounds
1/4 cup (1/2 stick) butter
1/2 medium onion, chopped
1 cup chopped celery
1 cup (packed) coarsely grated sharp cheddar cheese (about 4 ounces)
1 tablespoon all purpose flour
1 cup whipping cream
1/3 cup crushed corn bread stuffing mix

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

CHEESY SWISS BAKE



Cheesy Swiss bake image

A hearty Alpine-style bake with rich cheese and smoky bacon - ideal after a day on the slopes...or just a walk round the park

Provided by Cathryn Evans

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 8

1kg floury potato , cut into bite-sized chunks
knob of butter
1 onion , chopped
200g smoked bacon , cut into small pieces
125ml dry white wine
142ml pot double cream
350g raclette cheese , grated
½ tsp smoked paprika

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
  • Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
  • Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.

Nutrition Facts : Calories 889 calories, Fat 60 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.57 milligram of sodium

GLAZED ROASTED CARROTS WITH BACON



Glazed Roasted Carrots with Bacon image

Toss richly flavored roasted carrot with a balsamic vinegar and soy sauce glaze for a sweet and smoky glazed roasted carrots recipe you'll love. Add four slices natural smoked uncured bacon and you have Glazed Roasted Carrots with Bacon, a delicious side dish for any meal.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 2 servings, 3/4 cup each

Number Of Ingredients 8

1 lb. carrots, peeled, cut diagonally into 1-inch-thick slices
2 tsp. oil
4 slices OSCAR MAYER Natural Smoked Uncured Bacon
2 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. brown sugar
1 Tbsp. lite soy sauce
1 Tbsp. butter
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 425ºF.
  • Toss carrots with oil; spread onto parchment-covered rimmed baking sheet. Bake 20 to 25 min. or until carrots are tender and lightly browned, stirring after 13 min.
  • Meanwhile, cook bacon in large skillet 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces.
  • Cook vinegar, sugar and soy sauce in large skillet on medium heat 5 to 7 min. or until slightly thickened, stirring frequently. Remove from heat. Add butter and bacon; stir until butter is completely melted and sauce is well blended. Add parsley and carrots; stir until evenly coated with sauce.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g

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5 slices bacon, cooked and crumbled ; 2 tablespoons butter, melted ; Recipe. 1 preheat oven to 350 degrees. 2 bring a large saucepan of water to a boil. 3 add carrots and cook for 5-7 minutes, or until carrots are crisp-tender. 4 plunge into ice water to stop cooking. 5 layer half of carrots in a 2-quart baking dish. 6 cover with 3 slices swiss ...
From worldbestbreadcrumbrecipes.blogspot.com


MAPLE ROASTED CARROTS WITH BACON - BASIL AND BUBBLY
2018-11-16 Instructions. Preheat the oven to 425 degrees F. Toss the carrots, bacon, maple syrup, melted butter, and salt together until the carrots are coated with the syrup and butter. Spread it all evenly on a baking sheet with a raised edge or lip ( …
From basilandbubbly.com


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Baked Tomatoes Stuffed with Creamy Stovetop Bacon Mac and Cheese For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes.
From foodnetwork.co.uk


WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
Lists Catalogue Recipes Discover. Log in. 0. $0. Specials Fruit & Veg Meat, Seafood & Deli Bakery Dairy, Eggs & Fridge Pantry Freezer Drinks Liquor Front of Store Pet Baby Health & Beauty Household Lunch Box. Delivery to: Set your Delivery address. When suits? Available items may change. Everyday Market order.
From woolworths.com.au


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