Carrot Apple Casserole Recipes

SPICED APPLE-CARROT CASSEROLE

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the brown sugar, ginger and nutmeg., In a greased 1-1/2-qt. baking dish, layer half of the apples and carrots. Sprinkle with half of the brown sugar mixture. Repeat layers. Dot with butter. , Cover and bake at 350° for 35-40 minutes or until apples are crisp-tender and carrots are tender.

CARROT AND APPLE CASSEROLE BAKE

Steps:

• Set oven to 350 degrees.
• Grease a larger-size casserole dish (any size to hold the ingredients).
• Cook or steam the carrots in a large saucepan in boiling water for 5 minutes (no more than 5 minutes!); drain.
• Layer carrots and apples in the bottom of the baking dish.
• In a small bowl, combine the flour, sugar and nutmeg.
• Sprinkle on top of the carrots and apples.
• Dot with butter.
• Pour the orange juice over the flour mixture.
• Bake 30 minutes, or until carrots are tender.

CARROT APPLE CASSEROLE

Steps:

• Cook carrots in boiling water until barely tender.
• Do not overcook them because they are going into the oven.
• Drain and mix the carrots and apples in a baking dish that has been lightly buttered.
• Combine sugar, cornstarch and cinnamon, sprinkle over the carrot and apple mixture. Dot with the butter.
• Pour the orange juice over all and bake 350: for about an hour.
• This dish can be expanded very easily.

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

MAPLE-GLAZED CARROTS AND APPLES

Steps:

• Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
• Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

CARROT CASSEROLE

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.