Bonnies Cool Carrot Casserole Recipes

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.

CHEESY CARROT CASSEROLE

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.

GRANDMOTHER'S CARROT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
• In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
• Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

COOL CARROT SALAD

Steps:

• Bring a pot of water to a boil. Cook carrots in boiling water until tender, 3 to 5 minutes; drain.
• Stir celery, bell pepper, tomato soup, green onion, white vinegar, sugar substitute, and Worcestershire sauce together in a large bowl; fold carrots into the mixture.
• Refrigerate at least 4 hours before serving.

FRAGRANT CARROT CASSEROLE

Steps:

• Heat oven to 300 degrees F.
• Place cooked drained carrots in a buttered casserole dish (reserve the liquid) Combine the carrot liquid with remaining ingredients, except the butter and pour over the carrotts Dot with butter.
• Bake for 30 minutes, baste once or twice.
• Serve hot.

CARROT CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Slightly grease a 2 qt baking dish.
• In large pot, bring water to a boil, place peeled/sliced carrots in boiling water, cover pot.
• Cook until tender.
• Approximately 15-17 minutes.
• In a large electric mixing bowl, combine carrots, egg substitute, butter, baking powder, flour, sugar and cinnamon.
• Beat mixture until smooth.
• You will need to stop once or twice to scrape the sides of the bowl with a spatula.
• Pour into the greased baking dish.
• Bake for approximately 50 minutes to 1 hour or until set and lightly browned.