Carrotstuffingcasserole Recipes

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CARROT CASSEROLE



Carrot Casserole image

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

5 cups sliced carrots
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
½ cup cubed processed cheese
2 cups seasoned croutons
⅓ cup melted butter

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



Carrot Casserole image

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

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

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 :

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.

CARROT & STUFFING CASSEROLE



Carrot & Stuffing Casserole image

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

1 medium onion, finely chopped
1 tablespoon margarine
1 lb carrot, peeled and sliced
1 can cream of celery soup or 1 can cream of mushroom soup
1 package Stove Top stuffing mix
2 cups shredded cheddar cheese, divided

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.

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

GRANDMOTHER'S CARROT CASSEROLE



Grandmother's Carrot Casserole image

Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.

Provided by LYNDAS

Categories     Side Dish     Casseroles

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds baby carrots
1 cup chopped onion
1 cup mayonnaise
1 cup grated Cheddar cheese
½ cup sugar
10 buttery round crackers, crushed

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.

Nutrition Facts : Calories 514 calories, Carbohydrate 36.5 g, Cholesterol 38.1 mg, Fat 38.6 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 9.6 g, Sodium 522.1 mg, Sugar 25.8 g

BAKED CARROT CASSEROLE



Baked Carrot Casserole image

This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, cooked and mashed
1/2 cup milk
1/2 cup sugar
1/3 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons cold butter
2/3 cup chopped pecans
2/3 cup sweetened shredded coconut

Steps:

  • In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 414 calories, Fat 22g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 197mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 5g protein.

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Time 50m

Number Of Ingredients 10

1/2 cup butter
1/2 cup medium onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 cup sharp cheddar cheese, shredded
2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
1 cup plain bread crumbs or ritz crackers

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.

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