Cheese Scalloped Baby Carrots Recipes

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.

SCALLOPED CARROTS

Steps:

• Cook carrots until fork tender, drain.
• Add remaining ingredients.
• Put croutons on top.
• Bake at 325º for 30 to 45 minutes, until croutons are browned.

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.

CHEESY SCALLOPED CARROTS

Steps:

• 1. Preheat oven to 350^. In a saucepan, bring 2 quarts of water to a rapid boil. Add the carrots and cook until barely tender,12 minutes; drain. In a saucepan, melt butter and sauté onions over medium-high heat for 3 minutes. Whisk in flour, salt, ginger and pepper; stir while cooking for 1 minute. Gradually stir in milk; cook stirring constantly until thickened,5 minutes. Stir in the cheeses. In a large bowl combine carrots and sauce. Pour into a buttered or sprayed 2 quart casserole dish. Combine bread crumbs and melted butter sprinkle over carrots. Bake uncovered 30 minutes or until bubbly and golden.

CHEESE SCALLOPED POTATOES & CARROTS

Steps:

• Heat oven to 375.
• Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
• Cover and cook 10 minutes.
• or until tender, drain.
• In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
• Add milk, blending well.
• Bring to a boil over medium heat, stirring until thickened and smooth.
• Stir in cheese, cook over low heat, stirring constantly until cheese melts.
• In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
• Repeat.
• (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
• or until potatoes are tender.
• Remove cover during last 10 minutes of baking.
• **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.