Easy Carrot Casserole Recipes

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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 :

EASY CARROT CAKE



Easy Carrot Cake image

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Provided by AUTUMN/FALL

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 14

Number Of Ingredients 13

2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  • Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
  • To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g

CARROT CASSEROLE



Carrot Casserole image

Makes 6 to 8 servings

Number Of Ingredients 12

3 pounds carrots, peeled and cut into ½-inch pieces
2 tablespoons butter
1½ cups chopped yellow onion
1 teaspoon minced garlic
2 tablespoons all-purpose flour
2 cups whole milk
1 (8-ounce) package shredded sharp Cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
1 sleeve buttery round crackers, crushed
½ cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray.
  • In a large Dutch oven, bring carrots and water to cover to a boil over medium-high heat. Cook until just tender, 6 to 8 minutes; drain well.
  • In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in milk; cook, stirring occasionally, until thickened. Remove from heat, and stir in Cheddar, salt, and pepper until melted. Stir in carrots until well combined. Pour mixture into prepared pan.
  • In a small bowl, stir together crackers, Parmesan, and melted butter; sprinkle onto casserole.
  • Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

EASY CHICKEN CASSEROLE



Easy chicken casserole image

This chicken casserole recipe is a healthy but also a hearty meal. Make this comfort food classic for an easy midweek dinner.

Categories     chicken casserole     chicken casserole recipe     chicken pieces     potatoes     hearty meal     casserole

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 tbsp. olive oil
1 chicken pieces (eight in total), such as thighs and drumsticks
1 onion, finely sliced
2 garlic cloves, crushed
2 celery sticks, thickly sliced
2 carrots, cut into 2cm (3⁄4in) chunks
2 leeks, cut into 2cm (3⁄4in) chunks
600 g (1lb 6oz) potatoes, peeled and cut into large chunks
1 level tbsp plain flour
600 ml (1 pint) hot chicken stock
2 rosemary sprigs
Half a lemon

Steps:

  • Heat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Remove and set aside. Drain fat from the pan - there should be around 75ml (3fl oz). Pour just 1tbsp oil back in to the pan and discard the rest. Preheat oven to 200ºC (180ºC fan oven) mark 6.
  • Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir in the flour, cook for 2min, then pour in the stock. Season well, then return the browned chicken to the pan. Add the rosemary, squeeze over the juice from the lemon half and pop the squeezed lemon half into the pan. Cover and bring the casserole to the boil.
  • Cook in the oven for 25-30min until the chicken is cooked through and the sauce is piping hot and thickened.

Nutrition Facts : Calories 380 calories

BAKED CARROT CASSEROLE



Baked Carrot Casserole image

Provided by A Family Feast

Categories     side dish

Time 2h

Number Of Ingredients 11

2 pounds carrots, peeled and sliced
½ cup butter
1 cup red bell pepper diced
1 cup sweet onion, diced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 cup whole milk
1 egg beaten
2 tablespoons flat leaf parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Place the sliced carrots in a 3-4-quart pan and cover with water and bring to a boil and cook until soft, about 15-20 minutes. Drain and cool.
  • Butter a 9X9 baking dish and set aside.
  • While the carrots are cooking, in a large saute pan or skillet over medium heat, melt butter and cook peppers and onions for three minutes.
  • Add the salt, pepper and sugar and stir, then add the flour and cook for two minutes, stirring occasionally.
  • Heat the milk in the microwave or in a small sauce pan to hot but not boiling and add to the onion and pepper mixture half at a time, stirring during each addition.
  • Cook this mixture one minute then remove from heat.
  • Once the carrots are cooked, drain and cool to room temperature. I laid them out on a plate to cool quicker.
  • After the carrots are cooled, place back in the pan they were cooked in and ladle one ladle full of the mixture from the other pan. This will help to mash the carrots.
  • Use a potato masher and mash like lumpy mashed potatoes. You want some bits and pieces and not mashed to a puree.
  • Whisk the egg and add it along with the parsley to the carrots and mix.
  • Add the carrot and egg mixture to the pan with the onion and peppers and mix to combine all the ingredients.
  • Scrape the carrot mixture into the prepared pan and bake uncovered for one hour. Remove and serve.
  • The dish can be prepared a day ahead and baked one hour before serving. Let the mixture sit at room temperature for about 15 minutes before baking if preparing the day before and refrigerating.

Nutrition Facts : ServingSize 1 spoonful, Calories 201 calories, Sugar 11.8 g, Sodium 181.2 mg, Fat 12.5 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 20.2 g, Fiber 4 g, Protein 3.6 g, Cholesterol 54.4 mg

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

FAVORITE CARROT CASSEROLE



Favorite Carrot Casserole image

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

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs carrots, sliced
1/2 cup butter, divided
6 ounces Velveeta cheese, cubed
1/4 teaspoon dill weed
1/2 cup saltine crackers, crushed (about 15)

Steps:

  • Set oven to 350 degrees F.
  • Butter a 1-1/2 quart baking dish.
  • Place carrots in saucepan, cover with water; bring to a boil, reduce heat; cover and simmer until tender, about 10 minutes.
  • Drain and place in a baking dish.
  • In a small saucepan melt 1/4 cup butter and the cheese, stirring often, then stir in dill.
  • Pour over carrots.
  • Melt remaining butter; toss with saltines.
  • Sprinkle over carrots.
  • Bake uncovered for 25-30 minutes or until lightly browned.

EASY CARROT CASSEROLE



Easy Carrot Casserole image

"SOME of us grandchildren didn't like cooked carrots, but we all dug into this Carrot Casserole. Maybe that was because is tastes more like a stuffing than a vegetable dish. Whatever the reason, we kids forgot we were eating carrots whenever we enjoyed this casserole."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 8

1 pound carrots, sliced
2 eggs
1/2 cup chopped onion
1 cup chopped celery
1 tablespoon chopped fresh parsley
3/4 cup butter, melted
1 teaspoon salt
8 cups cubed day-old bread

Steps:

  • In a saucepan, cover carrots with water and cook until very tender. Drain and mash. In a large bowl, beat eggs; add onion, celery, parsley, butter and salt. Stir in carrots. Add bread cubes and mix well. , Pour into greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until set.

Nutrition Facts : Calories 235 calories, Fat 16g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 565mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

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.

THE BEST CARROT CASSEROLE EVER !



The Best Carrot Casserole Ever ! image

Piccadilly Cafeterias, headquartered in Baton Rouge, La first created this recipe. Over the years it has become one of the most sought after recipes! It is an exceptional addition to your holiday table!

Provided by Koechin Chef

Categories     Very Low Carbs

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs carrots, sliced
1/2 cup butter, melted
1 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 tablespoon vanilla extract
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
3 eggs, beaten
powdered sugar, for dusting top

Steps:

  • Preheat oven to 350°F bring a large pot of lightly salted water to a boil. Add carrots and cook until tender. Drain. Place into a large bowl and mash with the melted butter and dry ingredients. Add the eggs and vanilla and beat with a whisk to blend well.
  • pour into a 2-quart sprayed casserole. Sprinkle with powdered sugar.
  • Bake 30-35 minutes.

Nutrition Facts : Calories 288.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 232.1, Carbohydrate 38.7, Fiber 3.3, Sugar 30.5, Protein 3.9

QUICK AND EASY CARROT CASSEROLE



Quick and Easy Carrot Casserole image

This is a quick and easy side dish, and the kids love it.

Provided by Deanne Beller Rayborn

Categories     Main Dish Recipes     Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 (15 ounce) cans sliced carrots, drained
1 (10.75 ounce) can cream of celery soup
1 cup shredded Cheddar cheese
1 dash ground white pepper
¼ cup dry bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 12.4 g, Cholesterol 30.5 mg, Fat 10.9 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.8 g, Sodium 588.5 mg, Sugar 3.4 g

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