Cheddar Cheese Carrot Recipes

CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring a medium sized pot of water to a boil. Add carrots and cook for about 7 minutes, or until a fork slides through carrots. Make sure not to overcook. Drain and add carrots back into pot.
• Add cream of mushroom soup and cheddar cheese to the pot. Mix with a spoon so the carrots are completely covered with soup and cheese.
• Add carrot mixture into a 13x9 baking dish.
• Using the same pot you cooked carrots in, add stuffing mix and melted butter. Stir until stuffing is coated.
• Sprinkle stuffing mix on top of carrot mixture.
• Bake for 25 minutes, or until bubbly.

CHEDDAR CARROT CASSEROLE

Steps:

• Steam/cook carrots 10-12 minutes or until tender; drain.
• In a large bowl, mix cooked drained carrots and onion; coarsley mash (or mash smooth if desired).
• Stir in 1-1/2 cups ONLY of the cheese, pimento, parsley, salt, sugar, eggs and milk; mash/stir until well-combined.
• Place mixture into greased/sprayed shallow 2 quart baking dish.
• In a small bowl, combine bread crumbs and melted butter; sprinkle over carrot mixture.
• Bake in preheated 325°F oven 30 minutes. Sprinkle remaining 1/2 cup of cheese over casserole and bake an additional 5 minutes or until knife inserted in center comes out clean.

POTLUCK CHEESY CARROT CASSEROLE

Steps:

• Cook carrots in salted water until tender. You should have 6 cups. Drain.
• Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
• Mix in flour, sailt, pepper and celery salt.
• Stir in mustard and milk until it boils and thickens.
• Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
• Melt second amount of butter in small saucepan. Stir in crumbs.
• Spread over all.
• Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.

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.

CARROT CASSEROLE

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.

GRANDMOTHER'S CARROT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
• In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
• Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

CHEDDAR CARROT BAKE

Steps:

• Cook/steam sliced carrots until fork-tender; drain and keep warm.
• Preheat oven to 375.
• Lightly grease/spray a 2 1/2 qt casserole dish; set aside.
• In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.
• Gently fold in the hot cooked carrots to the mixture.
• Turn mixture into prepared casserole dish.
• Bake, uncovered at 375 for 25-30 minutes.

CHEESY CARROT CASSEROLE

Steps:

• Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.