Sues Carrot Casserole Recipes

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.

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.

PUFFED CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher.
• Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour.

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.

PICADILLY'S CARROT SOUFFLE

Steps:

• Steam or boil carrots til extra soft& drain well.
• While carrots are warm, add sugar, baking powder and vanilla.
• Whip with mixer til smooth.
• Add flour and mix well.
• Whip eggs separately and add to mixture, blending well.
• Add margarine and blend well.
• Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
• Bake@ 350 about 1 hour or until top is light brown.
• Sprinkle lightly with powdered sugar before serving.

CARROTS SUPREME

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

CABBAGE-CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
• Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
• Bake in preheated oven until hot and bubbly, 20 to 30 minutes.

CARROT CASSEROLE SUPREME

Steps:

• Saute onion in butter until soft.
• Stir in flour. Remove fromt heat and add milk.
• Cook til thick and add cheese.
• Add spices.
• Pour over carrots in a casserole dish.
• Top with cornflakes and 3 Tbsp butter.
• Bake covered 350F 20-25 minutes.
• Remove cover for last 5 minutes.

SUE'S CARROT CASSEROLE

Steps:

• Scrape carrots and cut on the diagonal, making slices about 1/4-inch thick. Cook in salted water until tender-crisp. Drain, reserving 1/4 cup cooking liquid. Mix onion, horseradish, mayonnaise, salt, pepper, and carrot liquid. Combine with carrots in a buttered casserole. Mix bread crumbs with melted butter and spread over carrots. Bake at 375° for 15-20 minutes, or until bubbling.