Peek A Boo Carrots Casserole Recipes

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BROCCOLI, PEAS AND CARROTS CASSEROLE



Broccoli, Peas and Carrots Casserole image

I was looking for a fresh broccoli recipe and couldn't find any one I liked. So I thought that I will make my own. It actually was not so bad. :)

Provided by Yaneya

Categories     Onions

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 large head of broccoli (or frozen about 20 ounce)
2 cups frozen peas and carrots (or fresh)
1 onion, diced and saute
1/2 cup shredded cheddar cheese
1/2 cup corn flakes (or multi-grain flakes)
1 (8 ounce) can cream of chicken soup or 1 (8 ounce) can cream of mushroom soup
3 -4 tablespoons butter or 3 -4 tablespoons oil

Steps:

  • 1. Chop broccoli in 1 inch pieces
  • 2. Steam broccoli for 3 minutes,
  • 3. Defrost or steam frozen peas and carrots.
  • 4. Dice and sauté onion with 2-3 t.s. of butter or oil until soft and slightly brown.
  • 5. Mix together cream of chicken soup, shredded cheese, onion, broccoli, carrots and peas.
  • 6. Spoon mixture in the casserole dish
  • 7. Top with corn flakes.
  • 8. Drizzle with the rest of melted butter or oil.
  • 9. Bake for 30 to 35 minutes at 350°F
  • If you like to have vegetables slightly undercooked, remove casserole 10 minutes earlier. Also, you can add a 1/4 cup of chopped almonds for extra crunch.

Nutrition Facts : Calories 194.3, Fat 8.9, SaturatedFat 4.4, Cholesterol 18.3, Sodium 437.4, Carbohydrate 25.1, Fiber 7.2, Sugar 4.7, Protein 8.6

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 :

CHEESE 'N CARROTS CASSEROLE



Cheese 'n Carrots Casserole image

My kids will eat anything with cheese on it! This developed when I got extra carrots at my food co-op and had more than enough in the freezer.

Provided by LAURIE

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs carrots, thinly sliced
1/2 cup minced onion
6 ounces cheddar cheese, shredded
1 cup cracker crumb
1/2 cup margarine, melted
salt & pepper

Steps:

  • Cook carrots in salted water until tender.
  • Drain and set aside.
  • Lightly grease 2-3 qt casserole.
  • Combine onion, cheese, crumbs, salt and pepper.
  • Place 1/2 of carrots then 1/2 of crumb mixture over that.
  • Repeat layers.
  • Pour melted margarine over all.
  • Bake at 375 for 15 minutes until cheese melts.

Nutrition Facts : Calories 562.6, Fat 37.7, SaturatedFat 13.1, Cholesterol 44.6, Sodium 656.4, Carbohydrate 42.4, Fiber 5.8, Sugar 8.9, Protein 15.3

A.J. BUMP'S CARROT CASSEROLE RECIPE - (3.6/5)



A.J. Bump's Carrot Casserole Recipe - (3.6/5) image

Provided by Maggie_In_Utah

Number Of Ingredients 9

12 carrots
1 small onion
1 tablespoon butter/margarine
1/2 cup butter/margarine, softened
1 egg, beaten
Salt and pepper to taste
1 clove garlic, minced
2 cups Ritz Crackers, crushed
1 cup cheddar cheese

Steps:

  • Preheat oven to 325 degrees. Clean and cut carrots into large pieces. Cook carrots in boiling water until soft. Drain well and mash. Saute onion over medium-high heat in the 1 tablespoon of butter/margarine until very soft. In a large bowl, combine carrots, onions, ½ cup butter/margarine, egg, salt, pepper and garlic. Mix well. Spray an 8 by 8 inch Pyrex dish with nonstick cooking spray. Place carrot mixture in dish and top with crackers and cheese. Bake for 20 to 20 minutes.

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

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