Cheesy Carrot Casserole Recipes

CHEESY CARROT CASSEROLE

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.

CHEESY CARROT CASSEROLE

Steps:

• In a bowl, combine rice, carrots, cheese and egg; mix well. Spoon into a greased 2-cup baking dish. Combine the cashews and parsley; sprinkle on top. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

CHEESY CARROT CASSEROLE

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.

CHEESY CARROT CASSEROLE

Steps:

• In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
• In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
• Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
• Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
• Bake, uncovered at 350 for 20-25 minutes.

CAULIFLOWER AND CARROT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
• While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
• Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

CREAMY CARROT CASSEROLE

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

CARROT CASSEROLE

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.