Creamy Carrot Casserole Recipes

CREAMY CARROT CASSEROLE

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

CREAMY CARROT CASSEROLE

Steps:

• In a sauce pan, cook carrots just until cripsp-tender and then drain reserving 1/2 c of the cooking liquid.
• Place carrots in a 3 quart lightly greased casserole.
• Combine the mayonnaise, onion, horseradish and reserved cooking liquid.
• Spead evenly over carrots.
• Sprinkle with cheese.
• Toss bread crumbs with butter.
• Sprinkle over cheese.
• Bake uncovered at 350 for 30 minutes.

QUICK AND EASY CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix carrots, celery soup, Cheddar cheese, and white pepper together in a bowl; pour into a 1-quart casserole dish.
• Mix bread crumbs and butter together in a small bowl; sprinkle over carrot mixture.
• Bake in preheated oven until topping is golden brown, about 25 minutes.

MOM'S CARROT CASSEROLE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the cream cheese with an electric mixer in a large bowl until smooth. Stir in cream of celery soup, milk, and salt and pepper. Mix in the shredded carrots, then spread carrot mixture into a 9x13-inch baking dish. Combine the bread crumbs, Cheddar cheese, and melted butter in another bowl. Sprinkle the cheese mixture on top of the carrots.
• Bake in the preheated oven until browned and bubbly, 45 to 50 minutes.