Baked Carrots With Swiss Cheese And Bacon Recipes

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ZIPPY BAKED CARROTS SIDE DISH



Zippy Baked Carrots Side Dish image

Considering how fast our five children and 16 grandkids finish off these cheesy carrots at Sunday suppers, the "Zippy" in the title is appropriate! I came from a clan of avid cookers. At age 85, my mom's worked her way through every one of our recipe books from cover to cover!

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 13

5 to 6 cups sliced carrots (about 2 pounds), cut 1/4 inch thick, divided
6 slices Swiss cheese, divided
SAUCE:
1 small onion, minced
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
2 cups milk
TOPPING:
1 cup soft bread crumbs
2 tablespoons butter, melted
5 slices bacon, cooked and crumbled

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.

Nutrition Facts :

BAKED CARROTS WITH SWISS CHEESE AND BACON



Baked Carrots With Swiss Cheese and Bacon image

I'm not that crazy about carrots, but this one looks like it would be pretty good. I'd like to try it for a change from other vegetables I usually make. Recipe is from Taste of the South.

Provided by CookingONTheSide

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs carrots, cut into 1/4-inch slices and divided
6 slices swiss cheese, divided
4 tablespoons butter
1 cup onion, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
2 cups milk
1 cup fresh breadcrumb
5 slices bacon, cooked and crumbled
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 379.7, Fat 24.2, SaturatedFat 12.9, Cholesterol 60.4, Sodium 721.5, Carbohydrate 29, Fiber 4.3, Sugar 7.2, Protein 12.8

BAKED TWO-CHEESE & BACON GRITS



Baked Two-Cheese & Bacon Grits image

In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. -Melissa Rogers, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

6 thick-sliced bacon strips, chopped
3 cups water
3 cups chicken stock
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups quick-cooking grits
12 ounces Velveeta, cubed (about 2-1/3 cups)
1/2 cup butter, cubed
1/2 cup 2% milk
4 large eggs, room temperature, lightly beaten
2 cups shredded white cheddar cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 466 calories, Fat 34g fat (18g saturated fat), Cholesterol 143mg cholesterol, Sodium 840mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

SWISS AND BACON DIP



Swiss and Bacon Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 28m

Yield 6 servings

Number Of Ingredients 8

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Steps:

  • Preheat oven to 400 degrees F.
  • Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
  • In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

SWEET BAKED CARROTS



Sweet Baked Carrots image

Sweetened carrots are a perfect vegetable addition to any meal. Kids love them!!

Provided by Monica

Categories     Side Dish     Vegetables     Carrots

Time 1h35m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen whole baby carrots
½ cup white sugar
⅓ cup butter
⅓ cup boiling water
1 teaspoon salt
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
  • Bake in preheated oven until carrots are tender, about 1 1/2 hours.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 22.8 g, Cholesterol 27.1 mg, Fat 10.6 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 6.5 g, Sodium 511.7 mg, Sugar 20.2 g

BACON SWISS QUICHE



Bacon Swiss Quiche image

Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with chilled grapes or other fresh fruit on the side. -Colleen Belbey, Warwick, Rhode Island

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1/4 cup sliced green onions
1 tablespoon butter
6 large eggs
1-1/2 cups heavy whipping cream
1/4 cup unsweetened apple juice
1 pound sliced bacon, cooked and crumbled
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 350°. Line a 9-in. pie plate with crust; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. , In a large bowl, whisk eggs, cream and juice. Stir in bacon, salt, pepper and green onions. Pour into crust; sprinkle with cheese., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Securely wrap individual portions of cooled quiche in parchment and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 739 calories, Fat 60g fat (31g saturated fat), Cholesterol 359mg cholesterol, Sodium 781mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.

CHEESY SWISS BAKE



Cheesy Swiss bake image

A hearty Alpine-style bake with rich cheese and smoky bacon - ideal after a day on the slopes...or just a walk round the park

Provided by Cathryn Evans

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 8

1kg floury potato , cut into bite-sized chunks
knob of butter
1 onion , chopped
200g smoked bacon , cut into small pieces
125ml dry white wine
142ml pot double cream
350g raclette cheese , grated
½ tsp smoked paprika

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
  • Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
  • Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.

Nutrition Facts : Calories 889 calories, Fat 60 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 3.57 milligram of sodium

QUICK AND EASY BAKED CARROTS



Quick and Easy Baked Carrots image

Baked carrots with light sweet glaze.

Provided by wilsondogg

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 5

1 bunch carrots, trimmed
butter-flavored cooking spray (such as I Can't Believe It's Not Butter®)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
  • Bake in preheated oven until carrots are tender, 20 minutes.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 15.7 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 101.4 mg, Sugar 8.1 g

BAKED CARROTS



Baked Carrots image

"THESE CARROTS are compatible with most any meal. The chicken broth gives them great flavor. Whenever I serve this dish, there are never any leftovers. For a variation, this vegetable combination is delicious mashed in with potatoes."

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 3

1 pound carrots, cut into sticks
1 bunch green onions with tops, chopped
1 cup chicken broth

Steps:

  • Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325° for 1 hour.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein.

BAKED CARROTS WITH CHEESE SAUCE



Baked Carrots with Cheese Sauce image

Provided by Ila Walrath

Categories     Milk/Cream     Cheese     Vegetable     Side     Bake     Casserole/Gratin     Cheddar     Cornmeal     Celery     Carrot     Winter     Bon Appétit     Ohio     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 pounds large carrots, peeled, cut into 1/3-inch-thick rounds
1/4 cup (1/2 stick) butter
1/2 medium onion, chopped
1 cup chopped celery
1 cup (packed) coarsely grated sharp cheddar cheese (about 4 ounces)
1 tablespoon all purpose flour
1 cup whipping cream
1/3 cup crushed corn bread stuffing mix

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.

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