Sues Carrot Casserole Recipes

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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

CARROT CASSEROLE



Carrot Casserole image

Great side dish for big meals. I make it every holiday and it's always a hit!

Provided by Jane

Categories     Side Dish     Casseroles

Time 45m

Yield 6

Number Of Ingredients 8

5 cups sliced carrots
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
½ cup cubed processed cheese
2 cups seasoned croutons
⅓ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
  • Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
  • Toss croutons with 1/3 cup melted butter; scatter over casserole.
  • Bake in preheated oven for 20 to 30 minutes, or until heated through.

Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g

CARROT SOUFFLé (CARROT CASSEROLE)



Carrot Soufflé (Carrot Casserole) image

Make and share this Carrot Soufflé (Carrot Casserole) recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6

2 lbs carrots, peeled & coarsely chopped
6 tablespoons butter, melted
1/2 teaspoon salt (or to taste)
1/4 teaspoon white pepper (or to taste)
4 eggs
1 cup heavy cream

Steps:

  • Preheat oven to 350°F; lightly spray a 2 quart casserole dish with non-stick cooking spray.
  • Boil or steam carrots in until very soft (20 minutes); drain.
  • Add butter, salt, and pepper; purée carrots in food processor until smooth.
  • Cool slightly.
  • Add eggs and cream; blend well.
  • Fill casserole dish or ramekins with mixture.
  • Set in a baking pan of hot water and bake for 30-35 minutes.
  • Serve hot.

Nutrition Facts : Calories 175.1, Fat 14.9, SaturatedFat 8.8, Cholesterol 112.9, Sodium 221, Carbohydrate 8, Fiber 2.1, Sugar 3.6, Protein 3.3

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