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 :
ZUCCHINI CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
CARROT & STUFFING CASSEROLE
This wonderful side dish recipe comes from a friend of my mom's and is now a favourite with our family. It always receives rave reviews!
Provided by CrystalB
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots in small amount of water until tender crisp (5- 7 minutes).
- Meanwhile, saute onion in margarine until tender.
- Combine cooked carrots and sauteed onion with cream of celery soup.
- Prepare 1 box of Stove Top stuffing.
- In 2 quart casserole dish make layers as follows: 1/2 of stuffing, 1/2 of carrot mixture, 1 c. cheddar cheese.
- Repeat layers.
- Bake uncovered at 350 F for 20 to 25 minutes.
CARROT CASSEROLE
Great side dish for big meals. I make it every holiday and it's always a hit!
Provided by Jane
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
- Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
- Toss croutons with 1/3 cup melted butter; scatter over casserole.
- Bake in preheated oven for 20 to 30 minutes, or until heated through.
Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g
CARROT CASSEROLE
Make and share this Carrot Casserole recipe from Food.com.
Provided by out of here
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt oleo and pour over stuffing mix, reserving 1 cup for topping.
- In a buttered 2-quart casserole, layer carrots, stuffing mix, onion, and cheese.
- Repeat layers; cover with reserved stuffing.
- Pour soup and milk, well mixed over all.
- Bake at 350°F for 25 minutes.
Nutrition Facts : Calories 332.2, Fat 30.3, SaturatedFat 8.3, Cholesterol 23.2, Sodium 688.6, Carbohydrate 10.6, Fiber 1.9, Sugar 3.5, Protein 5.8
MOM'S CARROT CASSEROLE
Rich and cheesy, this casserole is the very best way to eat carrots. Pretty orange slices peek out from under a bed of buttery cracker crumbs. My mom loves to cook and share recipes. She picked this one up from a dear friend. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 235 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 457mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.
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