Mom Moms Famous Carrot Casserole Recipes

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MOM'S CARROT CASSEROLE



Mom's Carrot Casserole image

Rich and cheesy, this casserole is the very best way to eat carrots. Pretty orange slices peek out from under a bed of buttery cracker crumbs. My mom loves to cook and share recipes. She picked this one up from a dear friend. -Gloria Grant, Sterling, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 5

2 pounds carrots, sliced
1/2 cup butter, divided
6 ounces process American cheese, cubed
1/4 teaspoon dill weed
1/2 cup crushed saltines (about 15 crackers)

Steps:

  • Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 235 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 457mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.

MOM'S FAMOUS CARROT PUDDING



Mom's Famous Carrot Pudding image

One of my mom's signature casserole dishes for Thanksgiving at our house was a carrot pudding, which could be served either as a side dish during the main meal or as part of dessert. Even when it isn't Thanksgiving this casserole is worth making because it's easy to make and very satisfying. Enjoy!

Provided by bstotter

Categories     Dessert

Time 1h10m

Yield 1 casserole, 8-12 serving(s)

Number Of Ingredients 9

2 lbs canned sliced carrots, drained
2 cups flour
1 cup light brown sugar
1 cup vegetable oil
4 eggs
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons fresh lemon juice
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Mash the carrots in a separate bowl.
  • In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated.
  • Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour. Best served right out of the oven or warmed up.

Nutrition Facts : Calories 542.6, Fat 30.3, SaturatedFat 4.4, Cholesterol 105.8, Sodium 573, Carbohydrate 62, Fiber 4, Sugar 32, Protein 7.5

MOM-MOM'S CARROT CAKE



Mom-Mom's Carrot Cake image

Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share...

Provided by Shabby Sign Shoppe

Categories     Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
4 eggs
1/4 teaspoon salt
2 teaspoons cinnamon
2 cups carrots, grated
1 (8 ounce) package cream cheese
1/4 cup butter
1 3/4 cups powdered sugar
2 teaspoons vanilla
1 cup nuts (pecans) (optional)

Steps:

  • FOR CAKE:.
  • Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
  • FOR ICING:.
  • Beat together. all ingredients (can use less vanilla if perferred).
  • If too dry add a little milk.
  • Keep cake wrapped & refrigerated.
  • Best to make day before to let flavors meld.

Nutrition Facts : Calories 608.5, Fat 35.1, SaturatedFat 10.1, Cholesterol 101.5, Sodium 378.1, Carbohydrate 69.4, Fiber 1.3, Sugar 51.6, Protein 5.9

MOM'S ZESTY CARROTS WITH HORSERADISH



Mom's Zesty Carrots with Horseradish image

This was one of mom's perennial holiday dishes for Thanksgiving and Christmas.

Provided by Pete Plumer

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 8

Number Of Ingredients 8

1 ¼ pounds carrots, cut into matchsticks
½ cup mayonnaise
2 tablespoons grated onion
2 tablespoons freshly ground horseradish
½ teaspoon salt (scant)
¼ teaspoon ground black pepper (scant)
¼ cup dry seasoned bread crumbs
2 tablespoons melted butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
  • Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 10.2 g, Cholesterol 12.9 mg, Fat 14.2 g, Fiber 2.2 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 317.9 mg, Sugar 3.8 g

MOM'S CARROT CASSEROLE



Mom's Carrot Casserole image

A delicious, creamy carrot casserole even your kids will love!

Provided by ann

Categories     Side Dish Casseroles

Time 1h

Yield 9

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of celery soup
½ cup milk
salt and ground black pepper to taste
3 pounds carrots, peeled and shredded
1 cup bread crumbs
½ cup shredded Cheddar cheese
¼ cup melted butter

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Beat the cream cheese with an electric mixer in a large bowl until smooth. Stir in cream of celery soup, milk, and salt and pepper. Mix in the shredded carrots, then spread carrot mixture into a 9x13-inch baking dish. Combine the bread crumbs, Cheddar cheese, and melted butter in another bowl. Sprinkle the cheese mixture on top of the carrots.
  • Bake in the preheated oven until browned and bubbly, 45 to 50 minutes.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 26.9 g, Cholesterol 53.8 mg, Fat 19.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 11.1 g, Sodium 612.2 mg, Sugar 9.1 g

MOM-MOM’S FAMOUS CARROT CASSEROLE



MOM-MOM’S FAMOUS CARROT CASSEROLE image

Categories     Vegetable     Side     Bake     Thanksgiving     Quick & Easy

Yield servings

Number Of Ingredients 11

2 lbs. carrots sliced (2 pk. frozen cut carrots)
¼ cup butter
small onion (diced)
¼ cup flour
1 tsp. salt
¼ tsp. dry mustard
2 cups milk
1/8 tsp. pepper
¼ tsp. celery salt
½ lb. cooper sharp cheese, sliced
3 cups buttered bread cubes

Steps:

  • Chop onion and cook in butter for several minutes. Add all ingredients except milk, cheese, and carrots. Slowly add milk and bring to boil (mixture will thicken) Cook carrots. In a 2 quart casserole dish place half the carrots, half cheese slices and half the sauce. Repeat layer. Add buttered bread crumbs to top. Bake at 375° for 40 minutes. We always double the recipe and put it in a 13 x 9 pan. To make bread cubes. Remove crust and slice into cubes then put melted butter on top. You may make it ahead of time and place in refrigerator. It then takes 1 hour to cook.

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