Autumncarrotcasserole Recipes

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AUTUMN CARROT CASSEROLE



Autumn Carrot Casserole image

Another Jack Frost favorite. We have a tradition of going to the Bayfield Apple Festival with our friends and family every October so I am always trying to find easy recipes with apples like this one. I have reduced the brown sugar from 1/2 cup to 1/3 cup.

Provided by WiGal

Categories     Apple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups tart apples, unpeeled and sliced
3 cups carrots, sliced and cooked
1/3 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon butter
3/4 cup orange juice

Steps:

  • Place half the apples in a greased 2 quart baking dish.
  • Cover with half the carrots.
  • In a bowl, combine brown sugar, flour, cinnamon, and salt.
  • Cut in butter until crumbly; sprinkle half over apples and carrots.
  • Repeat layers.
  • Pour orange juice over all.
  • Bake, uncovered at 350 degrees for 30 to 35 minutes.

AUTUMN CARROT CASSEROLE



Autumn Carrot Casserole image

Make and share this Autumn Carrot Casserole recipe from Food.com.

Provided by Lorac

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs carrots, peeled and sliced
1/3 cup brown sugar
1/4 cup butter or 1/4 cup margarine
1/2 lb Velveeta cheese
12 Ritz crackers, crushed

Steps:

  • Preheat oven to 350 degrees.
  • Place carrots in saucepan, add water to cover, bring to a boil and simmer for 10 minutes.
  • Drain, place in casserole dish, and sprinkle with brown sugar.
  • Melt butter and Velveeta together and pour over carrots.
  • Top with crushed Ritz crackers.
  • Bake for 30 minutes.

CARROT CASSEROLE



Carrot Casserole image

Great side dish for big meals. I make it every holiday and it's always a hit!

Provided by Jane

Categories     Side Dish     Casseroles

Time 45m

Yield 6

Number Of Ingredients 8

5 cups sliced carrots
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
½ cup cubed processed cheese
2 cups seasoned croutons
⅓ cup melted butter

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.

Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g

CARROT CASSEROLE



Carrot Casserole image

Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 8

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

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.

Nutrition Facts :

AUTUMN VEGETABLE CASSEROLE



Autumn Vegetable Casserole image

This earthy dish smells wonderful while baking and once you taste this creation you're sure to add it to your favourites list! It is great reheated and is superb for potluck. Feel free to change out the veggies for ones that suit your palate but I think you'll find this is a good combo. I do not measure anything when I make this, it's all about a shake and a dash. Have fun with it, it's so yummy! If you are vegan or want it to be pareve just omit the cheese.

Provided by AnnieCan

Categories     Yam/Sweet Potato

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 11

1 baking potato, peeled and sliced
1 sweet potato, peeled and sliced
1 red pepper, slice in strips
1 red onion, sliced
1 medium zucchini, sliced lengthwise
2 large tomatoes, thickly sliced
1/2-3/4 cup Italian seasoned breadcrumbs, to taste
1/2-3/4 cup parmesan cheese, grated to taste
1 -2 teaspoon kosher salt, to taste
3/4-1 teaspoon freshly ground black pepper, to taste
1/4-1/3 cup extra virgin olive oil, to taste

Steps:

  • Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
  • Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
  • Top with tomato slices and the remaining oil,s&p, crumbs.
  • Sprinkle on the cheese.
  • Bake uncovered in a 350F oven for 1 hour.
  • Let stand 10 minutes before slicing.
  • YUMMY!

Nutrition Facts : Calories 133.1, Fat 7.3, SaturatedFat 1.7, Cholesterol 4.5, Sodium 368.6, Carbohydrate 13.7, Fiber 2, Sugar 3.3, Protein 4

FAVORITE CARROT CASSEROLE



Favorite Carrot Casserole image

Make and share this Favorite Carrot Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs carrots, sliced
1/2 cup butter, divided
6 ounces Velveeta cheese, cubed
1/4 teaspoon dill weed
1/2 cup saltine crackers, crushed (about 15)

Steps:

  • Set oven to 350 degrees F.
  • Butter a 1-1/2 quart baking dish.
  • Place carrots in saucepan, cover with water; bring to a boil, reduce heat; cover and simmer until tender, about 10 minutes.
  • Drain and place in a baking dish.
  • In a small saucepan melt 1/4 cup butter and the cheese, stirring often, then stir in dill.
  • Pour over carrots.
  • Melt remaining butter; toss with saltines.
  • Sprinkle over carrots.
  • Bake uncovered for 25-30 minutes or until lightly browned.

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