Cheddarcarrotcasserole Recipes

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CHEDDAR CARROT CASSEROLE



Cheddar Carrot Casserole image

Make and share this Cheddar Carrot Casserole recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and sliced about 1 1/2-inch thick
1 cup finely chopped sweet onion
2 cups shredded sharp cheddar cheese, DIVIDED
1 (4 ounce) jar chopped pimiento, drained
2 tablespoons parsley flakes
1/2 teaspoon salt
1 teaspoon sugar
3 eggs, beaten
1/2 cup milk
1/2 cup breadcrumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 244.1, Fat 17.7, SaturatedFat 10.4, Cholesterol 140.5, Sodium 768, Carbohydrate 7.3, Fiber 0.8, Sugar 2.3, Protein 14

CARROT CASSEROLE



Carrot Casserole image

This Carrot Casserole is a easy recipe that combines carrots with cream of mushroom soup and cheese and is topped with stuffing. A tasty and inexpensive side dish that's perfect for a holiday meal or an everyday dinner.

Provided by Pamela

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 5

6 cups carrots (sliced into 1/2 inch pieces)
2 10 oz cans cream of mushroom soup*
2 cups shredded cheddar cheese
1 12 oz bag herbed stuffing mix
½ cup butter (melted)

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.

Nutrition Facts : Calories 240 kcal, ServingSize 1 serving

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Time 50m

Number Of Ingredients 10

1/2 cup butter
1/2 cup medium onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 cup sharp cheddar cheese, shredded
2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
1 cup plain bread crumbs or ritz crackers

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.

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Make and share this Cheesy Carrot Casserole recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb carrot, sliced (I sometimes use sliced baby carrots)
1/4 cup finely chopped onion
2 tablespoons butter
12 ounces evaporated low-fat milk
1 cup shredded cheddar cheese
1/2 teaspoon thyme leaves
1/2 teaspoon tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup crushed baked cheese crackers, DIVIDED (I use Cheese Nips four cheese flavor)
1/4 teaspoon paprika

Steps:

  • In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
  • In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
  • Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
  • Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
  • Bake, uncovered at 350 for 20-25 minutes.

Nutrition Facts : Calories 153.9, Fat 10, SaturatedFat 5.7, Cholesterol 23.6, Sodium 309.9, Carbohydrate 11.5, Fiber 1.9, Sugar 2.9, Protein 5.1

CHEDDAR CARROT BAKE



Cheddar Carrot Bake image

Make and share this Cheddar Carrot Bake recipe from Food.com.

Provided by Parsley

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs carrots, peeled and sliced
3 tablespoons butter, melted
1/3-1/2 cup finely minced onion
1 (10 3/4 ounce) can cheddar cheese soup
1/4 cup low-fat milk
1 egg, beaten
1 cup shredded cheddar cheese, sharp is really good
1/2 cup crushed cracker, about 1/2 sleeve
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 teaspoon tarragon
1 dash nutmeg

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.

Nutrition Facts : Calories 301.6, Fat 19, SaturatedFat 10.9, Cholesterol 82.5, Sodium 806.4, Carbohydrate 24.2, Fiber 4.9, Sugar 8.4, Protein 10.3

GRANDMOTHER'S CARROT CASSEROLE



Grandmother's Carrot Casserole image

Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.

Provided by LYNDAS

Categories     Side Dish     Casseroles

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds baby carrots
1 cup chopped onion
1 cup mayonnaise
1 cup grated Cheddar cheese
½ cup sugar
10 buttery round crackers, crushed

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.

Nutrition Facts : Calories 514 calories, Carbohydrate 36.5 g, Cholesterol 38.1 mg, Fat 38.6 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 9.6 g, Sodium 522.1 mg, Sugar 25.8 g

CARROT CASSEROLE



Carrot Casserole image

Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 8

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

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.

Nutrition Facts :

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