CARROTS & VELVEETA CASSEROLE
Steps:
- In a medium pan, add carrots, cover with water, add salt to taste. Cook carrots 8 minutes. Remove from heat, drain, set aside.
- In a medium microwave safe mixing bowl melt cheese and butter about 2 minutes. Stir. Add the milk; stir to blend. Fold carrots into the cheese mixture. Spoon into a greased 8 x 8 casserole dish. Top with crackers.
- Bake 25 minutes on 350 degrees F until edges are bubbly and crackers have browned.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESY CARROT CASSEROLE
Quite possibly the most addictive carrot side dish ever. NOTE: Amount of butter and Velveeta may be increased for a richer taste.
Provided by gpotts5626
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Boil enough water to cover carrots.
- Pre-heat oven to 350°F.
- Peel and slice carrots into bite sized pieces.
- Boil carrots for 10 minutes. Drain.
- Place carrots in 9 x 13 casserole dish.
- Sprinkle brown sugar over carrots.
- Melt butter and Velveeta. Pour over carrots.
- Crumble Ritz crackers over casserole.
- Bake for 30-35 minutes.
Nutrition Facts : Calories 384.7, Fat 23.4, SaturatedFat 14.2, Cholesterol 63.1, Sodium 722.5, Carbohydrate 39.4, Fiber 4.4, Sugar 27.8, Protein 6.6
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.
FAVORITE CARROT CASSEROLE
Make and share this Favorite Carrot Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees F.
- Butter a 1-1/2 quart baking dish.
- Place carrots in saucepan, cover with water; bring to a boil, reduce heat; cover and simmer until tender, about 10 minutes.
- Drain and place in a baking dish.
- In a small saucepan melt 1/4 cup butter and the cheese, stirring often, then stir in dill.
- Pour over carrots.
- Melt remaining butter; toss with saltines.
- Sprinkle over carrots.
- Bake uncovered for 25-30 minutes or until lightly browned.
SCALLOPED CARROTS
Easy, tasty, customizable, you can do ahead of time...I could go on... If you want to mix it up, substitute a little sweet potato for some of the carrots. It is very tasty! Instead of 1/2 cup butter, you can use 2 tablespoons butter and 3 tablespoons vegetable or seed oil. Instead of 2 cups milk, you can use 1 cup milk and 1 cup chicken stock.
Provided by MattyHam
Categories Side Dish Vegetables Carrots
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
- Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
- Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
- Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
- Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.9 g, Cholesterol 58.8 mg, Fat 20.5 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 12.8 g, Sodium 501.9 mg, Sugar 8.8 g
CHEESY CARROT CASSEROLE
Time 50m
Number Of Ingredients 10
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.
CARROTS AU GRATIN
Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!
Provided by GRAMMYROSE
Categories Side Dish Casseroles
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
- In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
- Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
- Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Cholesterol 15.4 mg, Fat 10.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 490.2 mg, Sugar 7.5 g
CARROT BROCCOLI CASSEROLE
This colorful side dish feels right at home with any entree. The veggies are coated in a buttery cheese sauce, then layered with cracker crumbs. Even kids who turn up their noses at broccoli will eat this up. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 397 calories, Fat 29g fat (16g saturated fat), Cholesterol 64mg cholesterol, Sodium 727mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.
VELVEETA® CHEESY BEEF STROGANOFF CASSEROLE
With skillet-browned ground beef, egg noodles and melted VELVEETA, this easy beef stroganoff casserole is destined to become a comfort-food favorite.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Brown meat in skillet; drain. Spoon into 2-qt. casserole sprayed with cooking spray. Stir in boiling water and noodles; cover.
- Bake 25 min.
- Stir in remaining ingredients. Bake, uncovered, 10 min. or until VELVEETA is melted.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 1090 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 4 g, Protein 27 g
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