Cheesy Scalloped Carrots Recipes

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SCALLOPED CARROTS CASSEROLE



Scalloped Carrots Casserole image

A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 11

12 medium carrots, sliced 1/4 inch thick (about 4 cups)
1 medium onion, finely chopped
1/2 cup butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon celery salt
Dash pepper
2 cups whole milk
2 cups shredded cheddar cheese
3 slices whole wheat bread, cut into small cubes

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 7-9 minutes or until crisp-tender. Drain., In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly.

Nutrition Facts : Calories 430 calories, Fat 29g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 973mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 15g protein.

SCALLOPED CARROTS AND CHEESE



Scalloped Carrots and Cheese image

Make and share this Scalloped Carrots and Cheese recipe from Food.com.

Provided by Canadian Jane

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup onion, chopped
1/4 cup butter
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
12 medium carrots, sliced and cooked
2 cups sharp cheddar cheese, grated
1 cup buttered bread crumb

Steps:

  • Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk.
  • Return to heat, bring to a boil and stir for 1 minute.
  • Alternate carrots, cheese and sauce in a casserole dish.
  • Top with bread crumbs. Bake at 350 for 35-45 minutes.

Nutrition Facts : Calories 415.3, Fat 24.5, SaturatedFat 14.9, Cholesterol 71.3, Sodium 932.1, Carbohydrate 33.6, Fiber 4.5, Sugar 7.2, Protein 16.3

SCALLOPED CARROTS



Scalloped Carrots image

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

12 carrots, peeled and sliced 1/4-inch thick
⅓ cup butter
1 onion, minced
3 cloves garlic, minced
¼ cup all-purpose flour
salt to taste
2 cups milk
1 ½ cups cubed Cheddar cheese, or to taste
¼ teaspoon mustard powder
¼ teaspoon white pepper
¼ teaspoon celery seed
½ teaspoon salt
2 tablespoons butter, melted
1 cup soft bread crumbs

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 SCALLOPED CARROTS



Cheesy Scalloped Carrots image

If you're looking for new ways to prepare the many carrots coming from your garden, this should do the trick. The carrot flavor really comes through.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 5

5 to 6 cups sliced or baby carrots
1 medium onion, diced
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup cubed American cheese

Steps:

  • Place carrots in a saucepan; cover with water. Cook until crisp-tender. meanwhile, in another saucepan, saute onion in butter until tender. Add soup and cheese; stir until smooth. Drain carrots and add to cheese mixture. Transfer to a 1-qt. baking dish. Cover and bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Simple, yummy scalloped potatoes!

Provided by Kim

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Arrange sliced potatoes in the casserole dish; season with salt.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
  • Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

CHEESE SCALLOPED POTATOES & CARROTS



Cheese Scalloped Potatoes & Carrots image

I always make these to go along with my glazed ham,it has become quite a favourite. I have passed this recipe(along with my glaze recipe) to both my mother & my sister who both now make them as well. I got it from one of those Kraft What's Cooking magazines quite a few years ago.

Provided by Rhonda J

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups water
6 potatoes, thinly sliced
2 medium onions, thinly sliced
4 medium carrots, diagonally sliced
3 tablespoons margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 dash cayenne
1 1/2 cups milk
1 1/2 cups aged cheddar cheese, graded (I like cracker barrel)

Steps:

  • Heat oven to 375.
  • Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
  • Cover and cook 10 minutes.
  • or until tender, drain.
  • In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
  • Add milk, blending well.
  • Bring to a boil over medium heat, stirring until thickened and smooth.
  • Stir in cheese, cook over low heat, stirring constantly until cheese melts.
  • In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
  • Repeat.
  • (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
  • or until potatoes are tender.
  • Remove cover during last 10 minutes of baking.
  • **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.

Nutrition Facts : Calories 408.6, Fat 17.6, SaturatedFat 8.6, Cholesterol 38.2, Sodium 704.1, Carbohydrate 49.8, Fiber 6.5, Sugar 5.3, Protein 14.5

CHEESY SCALLOPED POTATOES AND CARROTS



Cheesy Scalloped Potatoes and Carrots image

Slice some potatoes and carrots to make Cheesy Scalloped Potatoes and Carrots! Serve this cheesy scalloped potatoes side dish at your next dinner party.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h25m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 9

2 lb. white potatoes (about 6), peeled, thinly sliced
2 onions, sliced, separated into rings
4 carrots, cut diagonally into thin slices
3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. black pepper
dash ground red pepper (cayenne)
1-1/2 cups milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 375°F.
  • Cook vegetables in boiling water 8 to 10 min. or until tender.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually add milk, stirring until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until cheese is melted, stirring constantly.
  • Drain vegetables; spoon half into 13x9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.
  • Bake 45 min. or until heated through, uncovering after 30 min.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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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Top Asked Questions

How to cook carrots in a casserole with cheese?
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.
How to make cheesy scalloped potatoes?
Follow the simple instructions below to get started making this cheesy scalloped potato recipe. Preheat oven and butter pan. Preheat oven to 350°F and butter your baking dish. Then line half of the potatoes on the bottom of the pan. Make the roux. In a small skillet, melt the butter over medium heat and then add in garlic. Cook for 1-2 minutes.
How do you cook carrots and onions in a saucepan?
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain. In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended.
What is the best way to cook carrots in the oven?
Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain. In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended.

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