Baked Carrots With Cheese Sauce Recipes

BAKED HORSERADISH CARROTS

Steps:

• Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.

ZIPPY BAKED CARROTS SIDE DISH

Steps:

• On stovetop or in a microwave oven, blanch the carrots in covered dish until tender-crisp. Layer half of the carrots in shallow 2-qt. baking pan; cover with half of the cheese. Repeat layers. To make sauce, saute onion in butter for 2 minutes; blend in flour and seasonings. Cook, stirring, for 1 minute. Add milk all at once; cook, stirring, until thickened. Pour sauce over carrot-cheese layers. Combine bread crumbs and butter; sprinkle over all. Top with bacon. Bake at 350° for 25 minutes.

MOM'S ZESTY CARROTS WITH HORSERADISH

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.

ROASTED PARMESAN CARROTS

Steps:

• Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

SCALLOPED CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
• Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
• Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
• Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
• Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
• Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.

CHEESY CARROTS

Steps:

• In a bowl, combine the carrots, soup and cheese. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 10 minutes; stir. Toss bread crumbs and butter; sprinkle over top. bake 10-15 minutes longer or until carrots are tender and mixture is bubbly.

BAKED CARROTS WITH CHEESE SAUCE

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

BAKED CARROTS WITH CHEESE SAUCE

Steps:

• Preheat oven to 400. Butter baking dish.
• Steam carrots until almost tender. Melt butter. Cook onion and celery. Mix with.
• carrots.
• Combine cheese and flour. Toss. Stir in cream. Combine with carrots/vegetables.
• Sprinkle stuffing mix over top. Bake uncovered until bubbly, about 20 minutes.

QUICK AND EASY BAKED STUFFED EGGS WITH CHEESE SAUCE

Steps:

• Split eggs lengthwise. Remove yolks and mash.
• Saute mushrooms in butter. Add mushrooms and seasonings (sauces)to yolks and mix well.
• Stuff into egg white shells and arrange in buttered, shallow casserole dish.
• TO MAKE CHEESE SAUCE.
• In a large saucepan, combine butter and flour and cook on medium heat just until butter and flour are well mixed.
• Add milk slowly and cook, stirring constantly, until mixture is smooth and thick.
• Remove from heat, fold in cheese and stir until cheese melts.
• Pour cheese sauce over eggs and sprinkle with breadcrumbs.
• Bake uncovered at 350 degrees for 20 minutes.

BAKED CARROTS WITH SWISS CHEESE AND BACON

Steps:

• Preheat oven to 350 degrees.
• Bring a large saucepan of water to a boil.
• Add carrots and cook for 5-7 minutes, or until carrots are crisp-tender.
• Plunge into ice water to stop cooking.
• Layer half of carrots in a 2-quart baking dish.
• Cover with 3 slices Swiss cheese.
• Repeat with remaining carrots and cheese slices.
• In medium saucepan, melt butter over medium heat.
• Add onion and cook for 2 minutes, or until soft.
• Sprinkle flour, salt and chili powder over onions.
• Cook for 1 minute, stirring constantly.
• Add milk and cook for 10 minutes, stirring until thickened.
• Pour sauce over carrots and cheese.
• In small bowl, combine bread crumbs, bacon and melted butter.
• Sprinkle evenly over carrots and sauce.
• Bake for 25 minutes.