Margarets Casserole Carrots Recipes

THE BEST CARROT CASSEROLE EVER !

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.

CARROT CASSEROLE

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.

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.

GRANDMOTHER'S CARROT CASSEROLE

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.