Baked Carrots Casserole Recipes

CREAMY CARROT CASSEROLE

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

ROASTED BABY CARROTS

Steps:

• Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
• Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

BAKED POLENTA CARROT CASSEROLE

Steps:

• In a pot combine vegetable broth and milk and bring to a boil. turn off heat, stir in polenta and cook until thickened (abut 3-5 minutes). Set aside to thicken further.
• Clean, wash and peel the carrots. Slice lenghtwise.
• Heat butter in a skillet and add carrots. Saute for some minutes, then add 5 tbs of water and cook covered on medium heat for another ten minutes until soft. Season with sugar, salt and pepper.
• Add sour cream or yoghurt, sage and half of the cheese to the polenta and stir to combine. Season with salt and pepper to taste.
• Pour into a casserole dish (about 20X12 cm) and top with the carrots (I used their liquid too since it was full of flavour, but that way the casserole may get a bit soggy).
• Sprinkle with remaining cheese and bake in the preheated oven at 200°C (~400°F) for 20 minutes.
• Let stand for about 5 minutes until polenta has set and can be sliced.

VEGAN BAKED CARROTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
• Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
• Bake in the preheated oven until carrots are soft, about 45 minutes.

BAKED CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Place the sliced carrots in a 3-4-quart pan and cover with water and bring to a boil and cook until soft, about 15-20 minutes. Drain and cool.
• Butter a 9X9 baking dish and set aside.
• While the carrots are cooking, in a large saute pan or skillet over medium heat, melt butter and cook peppers and onions for three minutes.
• Add the salt, pepper and sugar and stir, then add the flour and cook for two minutes, stirring occasionally.
• Heat the milk in the microwave or in a small sauce pan to hot but not boiling and add to the onion and pepper mixture half at a time, stirring during each addition.
• Cook this mixture one minute then remove from heat.
• Once the carrots are cooked, drain and cool to room temperature. I laid them out on a plate to cool quicker.
• After the carrots are cooled, place back in the pan they were cooked in and ladle one ladle full of the mixture from the other pan. This will help to mash the carrots.
• Use a potato masher and mash like lumpy mashed potatoes. You want some bits and pieces and not mashed to a puree.
• Whisk the egg and add it along with the parsley to the carrots and mix.
• Add the carrot and egg mixture to the pan with the onion and peppers and mix to combine all the ingredients.
• Scrape the carrot mixture into the prepared pan and bake uncovered for one hour. Remove and serve.
• The dish can be prepared a day ahead and baked one hour before serving. Let the mixture sit at room temperature for about 15 minutes before baking if preparing the day before and refrigerating.

CARROT CASSEROLE WITH CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and place in a 2 quart casserole dish. Stir in onion, butter, cream, salt, pepper and cheese; mix well. Sprinkle bread crumbs over the top.
• Bake in preheated oven for 50 minutes.

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.

BAKED CARROT CASSEROLE

Steps:

• In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

BAKED CARROTS CASSEROLE

Steps:

• Cook carrots in water until al dente, reserve 1/2 cup liquid. Slice carrots into approximately 2 inch slices. Place the carrots in a casserole dish. Combine all other ingredients, except breadcrumbs and the butter, and pour over the carrots. Sprinkle with bread crumbs and butter. Bake at 375 degrees for 20 minutes