Carrot Coin Casserole Recipes

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CARROT COIN CASSEROLE



Carrot Coin Casserole image

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

12 medium carrots, sliced
1 large onion, cut into 1/4-inch slices
2 cups frozen peas
1-1/2 cups shredded cheddar cheese
4 tablespoons butter, softened, divided
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2-1/2 cups whole milk
1 cup crushed butter-flavored crackers (about 25 crackers)

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 !



The Best Carrot Casserole Ever ! image

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

2 lbs carrots, sliced
1/2 cup butter, melted
1 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 tablespoon vanilla extract
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
3 eggs, beaten
powdered sugar, for dusting top

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



Contest-Winning Glazed Carrot Coins image

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

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

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



Carrot Coin Casserole image

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

2 medium carrots, sliced
2 slices onion, separated into rings
⅓ cup frozen peas
¼ cup shredded Cheddar cheese
3 teaspoons butter, divided
1 teaspoon all-purpose flour
⅛ teaspoon salt
1 dash Dash pepper
1 dash ground nutmeg
⅓ cup 2% milk
2 tablespoons crushed butter-flavored crackers

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



Potluck Cheesy Carrot Casserole image

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

12 medium carrots, sliced
1/4 cup butter or 1/4 cup margarine
1/2 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 teaspoon prepared mustard
2 cups milk
8 ounces cheddar cheese, sliced (medium or sharp)
2 tablespoons butter or 2 tablespoons margarine
1/2 cup dry breadcrumbs

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



Carrot Coin Casserole image

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

2 medium carrots, sliced
2 slices onion, separated into rings
⅓ cup frozen peas
¼ cup shredded Cheddar cheese
3 teaspoons butter, divided
1 teaspoon all-purpose flour
⅛ teaspoon salt
1 dash Dash pepper
1 dash ground nutmeg
⅓ cup 2% milk
2 tablespoons crushed butter-flavored crackers

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



Candied Carrot Coins image

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

2 medium carrots, scrubbed, very thinly sliced on a mandoline
2 tablespoons sugar, plus more

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



Puffed Carrot Casserole image

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

Vegetable-oil cooking spray
2 pounds carrots (about 15), cut into 1-inch pieces
1 1/2 cups flour
1 cup packed brown sugar
4 eggs, lightly beaten
1/2 pound (2 sticks) butter, melted
2 tablespoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt

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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