Microwave Carrot Casserole Recipes

GLAZED CARROTS IN THE MICROWAVE

Glazed Carrots in the Microwave image

Make and share this Glazed Carrots in the Microwave recipe from Food.com.

Provided by Mami J

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb carrot, cut into 1/4 in thick sticks
3 tablespoons butter
1 teaspoon orange zest
1 tablespoon brown sugar

Steps:

Melt the butter in a microwave resistant container that is large enough to hold all the carrots. Add the rest of the ingredients and toss to combine.
Cover and cook 5-8 minutes or until carrots are crisp-tender. Serve, garnishing with more orange zest, if desired.

QUICK MICROWAVE FRITTATA CASSEROLE

Quick Microwave Frittata Casserole image

Great for last minute Sunday brunch! Quick and easy. Very nice with a green salad.

Provided by SUNEDAN

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups frozen hash brown potatoes
½ cup shredded carrot
¼ cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons butter
1 to taste salt and pepper to taste
8 eggs
½ cup milk
¼ teaspoon dry mustard
1 dash hot pepper sauce
1 cup cubed cooked ham
½ cup shredded Cheddar cheese

Steps:

In a non-metallic 2 quart casserole dish, stir together potatoes, carrot, onion, parsley and butter. Cover and microwave on High for 5 minutes, stirring once or twice. Season with salt and pepper.
In a medium bowl, beat together, eggs, milk, mustard and hot pepper sauce. Stir in cubed ham. Pour egg mixture into casserole, stir to combine.
Cover dish and microwave on high for 3 minutes. Draw cooked egg toward middle of dish and microwave on medium for 10 to 12 minutes. If you do not have a turntable rotate dish 2 to 3 times. Sprinkle cheese on top, cover and microwave for 30 to 60 seconds until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 422.1 calories, Carbohydrate 18.4 g, Cholesterol 423.4 mg, Fat 32.2 g, Fiber 1.7 g, Protein 25.3 g, SaturatedFat 14.2 g, Sodium 940.9 mg, Sugar 3.2 g

MICROWAVE CARROT CASSEROLE

Microwave Carrot Casserole image

I received this speedy recipe from a cooking class when I bought my first microwave years ago. It always gets rave reviews.-Ruth Barry, Sacramento, California

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds carrots, shredded
1/4 cup water
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup shredded cheddar cheese
1 medium onion, chopped
1/4 cup whole milk
1/2 teaspoon ground mustard
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Steps:

In a 1-1/2-qt. microwave-safe dish, combine carrots and water. Cover and microwave on high for 4-6 minutes or until crisp-tender, stirring once; drain and return to dish., In a bowl, combine the soup, cheese, onion, milk and mustard. Pour over carrots; stir to coat. Cover and microwave on high for 1-1/2 minutes. Toss the bread crumbs and butter; sprinkle over the top. Cover and microwave on high 1-1/2 minutes longer. Let stand for 2 minutes.

Nutrition Facts :

PARSLEY BUTTERED CARROTS FOR THE MICROWAVE

Parsley Buttered Carrots for the Microwave image

Another yummy recipe from my Microwave cookbook. Ready in less than 15 minutes, this 3 ingredient side dish is easier than apple pie :-) Really...

Provided by Anu_N

Categories Vegetable

Time 14m

Yield 3-4 serving(s)

Number Of Ingredients 3

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 cups carrots, sliced into 1/3 inch pieces
1 tablespoon dried parsley flakes

Steps:

Place butter in a small casserole.
Cook in a microwave at HIGH for 30 seconds, or until melted.
Add carrots and parsley flakes, stir and mix well.
Cook at HIGH for 6 to 8 minutes, or until tender.

CASSEROLE CARROT CAKE

Casserole Carrot Cake image

I learned to make this yummy cake in a microwave cooking class more than 15 years ago. I keep cans of cream cheese frosting in the cupboard and usually have the rest of the ingredients on hand. It's nice to invite company for dinner at the last minute and have a great homemade dessert in no time. -Judie Arnold, East Peoria, Illinois

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup sugar
1-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canola oil
2 eggs
1-1/2 cups grated or finely chopped carrots (about 4 medium)
1 can (8 ounces) crushed pineapple, well drained
3/4 cup chopped pecans
1 can (16 ounces) cream cheese frosting

Steps:

In a large bowl, combine the first eight ingredients. Gradually beat in oil. Add eggs, one at a time, beating well after each. Stir in the carrots, pineapple and pecans. Transfer to a greased 8-in. round microwave-safe casserole dish. , Microwave, uncovered, at 70% power for 9-11 minutes, or until a moist area about 1-1/2 in. in diameter remains in the center (when touched, cake will cling to your finger while area underneath will be almost dry). , Cool completely on a wire rack. Invert onto a serving plate. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 645 calories, Fat 33g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 492mg sodium, Carbohydrate 86g carbohydrate (68g sugars, Fiber 3g fiber), Protein 5g protein.

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