Favorite Creamy Cheesy Carrots Recipes

QUICK CREAMED CARROTS

Steps:

• In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.

CHEESY CARROT & BACON BAKE

Steps:

• Heat oven to 350°F.
• Place carrots into 2-quart saucepan; add enough water to cover. Cook over medium heat 8-10 minutes or until just tender. Drain. Place cooked carrots into ungreased 8-inch square baking dish.
• Cook bacon in 2-quart saucepan over medium heat until cooked but not crisp; add celery and onion. Continue cooking, stirring occasionally, 3-4 minutes or until celery is crisply tender.
• Stir in flour, salt and dry mustard. Continue cooking, stirring occasionally, 1 minute or until bubbly. Stir in milk with whisk. Continue cooking, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Continue boiling 1 minute. Remove from heat; stir in cheese until melted.
• Pour sauce over carrots. Sprinkle crushed croutons over carrots. Bake 35-40 minutes or until bubbly in center and bread cubes are lightly browned.

~ FAVORITE CREAMY CHEESY CARROTS ~

Steps:

• 1. Either boil or steam your carrots. Keep warm.
• 2. In a medium saucepan, melt butter, add Flour and salt and stir until smooth. Whisk in the milk and continue until mixture is thickened. Add a pinch of nutmeg. Remove from burner and stir in cheese until melted. Pour the cheese sauce over warm prepared carrots, pepper if you please.
• 3. Enjoy!

CARROT CASSEROLE WITH CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and place in a 2 quart casserole dish. Stir in onion, butter, cream, salt, pepper and cheese; mix well. Sprinkle bread crumbs over the top.
• Bake in preheated oven for 50 minutes.

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:

• Ok, pretty simple and to the point here.
• Drain carrots very well -- the water doesn't do good with the Velveeta. Place in microwave safe dish.
• Cube Velveeta and place in bowl with carrots.
• Microwave on high for 1 minute intervals, stirring after each time so the Velveeta doesn't burn until creamy.
• NOTE: fresh carrots can be used, you just have to cook them first. However, there is something with the canned carrots that make this better.

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.

CHEESY CARROTS

Steps:

• In a large pot of water, boil carrots until soft. Drain well.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
• Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley, salt and pepper. Transfer to the prepared baking dish and top with bread crumbs.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 40 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.