CARROT COIN CASSEROLE
When I started using this comforting casserole recipe 25 years ago, it was just a creamed vegetable dish. Over time, I've enhanced it by trying different vegetables and adding nutmeg. I carry the recipe when I'm serving this, since someone always asks for it. -Linda Phillippi, Ronan, Montana
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place carrots and small amount of water in a saucepan; cover and cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender. Drain. Add peas and toss. , Place 4 cups in a greased shallow 3-qt. baking dish; sprinkle with cheese. Top with remaining vegetables. In a saucepan over medium heat, melt 1 tablespoon butter. Stir in flour, salt, pepper and nutmeg until smooth. Gradually add milk, stirring constantly. bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the vegetables., In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly.
Nutrition Facts : Calories 209 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 456mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.
THE BEST CARROT CASSEROLE EVER !
Piccadilly Cafeterias, headquartered in Baton Rouge, La first created this recipe. Over the years it has become one of the most sought after recipes! It is an exceptional addition to your holiday table!
Provided by Koechin Chef
Categories Very Low Carbs
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F bring a large pot of lightly salted water to a boil. Add carrots and cook until tender. Drain. Place into a large bowl and mash with the melted butter and dry ingredients. Add the eggs and vanilla and beat with a whisk to blend well.
- pour into a 2-quart sprayed casserole. Sprinkle with powdered sugar.
- Bake 30-35 minutes.
Nutrition Facts : Calories 288.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 232.1, Carbohydrate 38.7, Fiber 3.3, Sugar 30.5, Protein 3.9
CONTEST-WINNING GLAZED CARROT COINS
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CARROT COIN CASSEROLE
Linda Phillippi of Ronan, Montana has been making this comforting casserole for three decades. She's enhanced the recipe over the years by adding nutmeg and trying different vegetables.
Provided by Allrecipes Member
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Place carrots and 1-in. of water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Add onion; return to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain. Add peas and toss. In a 2-cup baking dish coated with nonstick cooking spray, layer half of the vegetables, all of the cheese and remaining vegetables.
- In a saucepan over medium heat, melt 2 teaspoons butter. Stir in the flour, salt, pepper and nutmeg until smooth. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables.
- In a skillet, toast cracker crumbs in remaining butter. Sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 18.7 g, Cholesterol 33.3 mg, Fat 12.8 g, Fiber 3.8 g, Protein 7.7 g, SaturatedFat 7.5 g, Sodium 373.7 mg, Sugar 8.2 g
POTLUCK CHEESY CARROT CASSEROLE
Make and share this Potluck Cheesy Carrot Casserole recipe from Food.com.
Provided by Monica
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook carrots in salted water until tender. You should have 6 cups. Drain.
- Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
- Mix in flour, sailt, pepper and celery salt.
- Stir in mustard and milk until it boils and thickens.
- Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
- Melt second amount of butter in small saucepan. Stir in crumbs.
- Spread over all.
- Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.
Nutrition Facts : Calories 312.6, Fat 20.9, SaturatedFat 13, Cholesterol 61.2, Sodium 677.9, Carbohydrate 20.9, Fiber 3.1, Sugar 5.2, Protein 11.4
CARROT COIN CASSEROLE
Linda Phillippi of Ronan, Montana has been making this comforting casserole for three decades. She's enhanced the recipe over the years by adding nutmeg and trying different vegetables.
Provided by Allrecipes Member
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Place carrots and 1-in. of water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Add onion; return to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain. Add peas and toss. In a 2-cup baking dish coated with nonstick cooking spray, layer half of the vegetables, all of the cheese and remaining vegetables.
- In a saucepan over medium heat, melt 2 teaspoons butter. Stir in the flour, salt, pepper and nutmeg until smooth. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables.
- In a skillet, toast cracker crumbs in remaining butter. Sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 18.7 g, Cholesterol 33.3 mg, Fat 12.8 g, Fiber 3.8 g, Protein 7.7 g, SaturatedFat 7.5 g, Sodium 373.7 mg, Sugar 8.2 g
CANDIED CARROT COINS
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Provided by Claire Saffitz
Categories Bon Appétit Candy Carrot Dessert Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.
- Separate carrots with your fingers and toss each piece in more sugar to coat.
- Do Ahead
- Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.
PUFFED CARROT CASSEROLE
This rich and flavorful side-dish recipe comes from Annette Ingerman of Baltimore.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher.
- Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour.
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