Scalloped Carrots And Cheese Recipes

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CHEESE SCALLOPED BABY CARROTS



Cheese Scalloped Baby Carrots image

Make and share this Cheese Scalloped Baby Carrots recipe from Food.com.

Provided by Wildflour

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

5 cups sliced raw baby carrots
1 cup chopped onion
1/2 cup butter
1/2 lb Velveeta cheese, grated
12 Ritz crackers, crushed

Steps:

  • Boil carrots til done, drain. Saute onion in butter til softened.
  • In small baking dish, layer half of carrots, then half of cheese, repeat.
  • Pour onions and butter over top. Sprinkle with crushed Ritz crackers.
  • Bake at 350º, uncovered, for 30-40 minutes or til carrots are tender.

Nutrition Facts : Calories 493.2, Fat 37.8, SaturatedFat 23.1, Cholesterol 105.8, Sodium 1203.4, Carbohydrate 28.9, Fiber 3.6, Sugar 14.7, Protein 11.4

SCALLOPED CARROTS AND CHEESE



Scalloped Carrots and Cheese image

Make and share this Scalloped Carrots and Cheese recipe from Food.com.

Provided by Canadian Jane

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup onion, chopped
1/4 cup butter
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
12 medium carrots, sliced and cooked
2 cups sharp cheddar cheese, grated
1 cup buttered bread crumb

Steps:

  • Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk.
  • Return to heat, bring to a boil and stir for 1 minute.
  • Alternate carrots, cheese and sauce in a casserole dish.
  • Top with bread crumbs. Bake at 350 for 35-45 minutes.

Nutrition Facts : Calories 415.3, Fat 24.5, SaturatedFat 14.9, Cholesterol 71.3, Sodium 932.1, Carbohydrate 33.6, Fiber 4.5, Sugar 7.2, Protein 16.3

SCALLOPED CARROTS



Scalloped Carrots image

Make and share this Scalloped Carrots recipe from Food.com.

Provided by swedie31

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups sliced carrots
1 medium onion, chopped
1 (10 1/2 ounce) can cream of celery soup
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup diced cheese
herbed croutons
3 tablespoons butter

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.

Nutrition Facts : Calories 155.7, Fat 10.5, SaturatedFat 5.7, Cholesterol 26.8, Sodium 752.6, Carbohydrate 13.2, Fiber 2.6, Sugar 4.8, Protein 3.4

CHEESY SCALLOPED CARROTS



Cheesy Scalloped Carrots image

This is one of my favorite ways to prepare carrots. I love the creaminess the cheese makes with the butter and milk and the crunchy crumbs on the top.My mom would make these as a side dish with her fried chicken and country mashed potatoes. Now I make them for my family.

Provided by Pat Duran

Categories     Other Sauces

Time 50m

Number Of Ingredients 12

2 pkg (16 oz. each) fresh, sliced carrot chips
1/4 c butter
1 c finely chopped onion
1/4 c all purpose flour
3/4 tsp salt
1/2 tsp ground ginger
1/2 tsp white pepper
2 c milk
3/4 c shredded sharp cheddar cheese
1/4 c shredded parmesan cheese
1/2 c bread crumbs
2 Tbsp melted butter

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 BABY CARROTS-N-CORN CASSEROLE



Cheese Scalloped Baby Carrots-N-Corn Casserole image

Creamy, cheesy sweet carrots and corn all baked up together! My own concoction! Very good!! Hope you try it some time! GREAT for gatherings and potucks! A nice change from the potato casseroles... ;)

Provided by Wildflour

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

8 cups thickly sliced baby carrots
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cheddar cheese soup
2 cups fresh yellow and white corn, can sub frozen
1/2 cup finely chopped onion
2 (8 ounce) garden spread cream cheese
8 ounces extra-sharp cheddar cheese, grated
2 cups finely crushed butter flavored crackers
8 tablespoons melted butter
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

Steps:

  • Boil carrots til just tender, drain, add corn, set aside.
  • In large bowl combine well the rest of ingredients except the crackers, butter and parsley.
  • Add carrots and corn to cream mixture. *Folding in gently so as not to turn the carrots into mush!
  • Pour into ungreased or greased, either way, glass 13x9 baking dish.
  • Smooth top flat and even.
  • In small microwave-safe bowl, melt butter.
  • Stir in cracker crumbs and parsley.
  • Sprinkle over casserole evenly.
  • Bake in 350º oven for about 40-45 minutes or til bubbly!
  • ENJOY!

Nutrition Facts : Calories 652.4, Fat 50.4, SaturatedFat 28.9, Cholesterol 134.2, Sodium 1185.2, Carbohydrate 36, Fiber 4.1, Sugar 8.7, Protein 17.2

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