Baked Carrots With Cheese Sauce Recipes

BAKED CARROTS WITH CHEESE SAUCE

Baked Carrots with Cheese Sauce image

Provided by Ila Walrath

Categories Milk/Cream Cheese Vegetable Side Bake Casserole/Gratin Cheddar Cornmeal Celery Carrot Winter Bon Appétit Ohio Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

4 pounds large carrots, peeled, cut into 1/3-inch-thick rounds
1/4 cup (1/2 stick) butter
1/2 medium onion, chopped
1 cup chopped celery
1 cup (packed) coarsely grated sharp cheddar cheese (about 4 ounces)
1 tablespoon all purpose flour
1 cup whipping cream
1/3 cup crushed corn bread stuffing mix

Steps:

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

ROASTED PARMESAN CARROTS

Roasted Parmesan Carrots image

Mom always said "eat your carrots, help your eyes." Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound fresh carrots, peeled
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI AND CARROT CHEESE BAKE

Broccoli and Carrot Cheese Bake image

A creamy sauce flavored with cheese makes vegetables so much more appealing to my crowd. This holiday side dish will please even the pickiest veggie-phobics. It uses vegetables that are available year-round, so it works for Easter as well as winter holiday meals. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

2 cups thinly sliced fresh carrots
2 cups fresh broccoli florets
3 large eggs
2 cups 2% milk
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups (6 ounces) grated Gruyere or Swiss cheese, divided
6 cups cubed egg bread

Steps:

Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender., Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 428mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

BAKED CARROTS WITH SWISS CHEESE AND BACON

Baked Carrots With Swiss Cheese and Bacon image

I'm not that crazy about carrots, but this one looks like it would be pretty good. I'd like to try it for a change from other vegetables I usually make. Recipe is from Taste of the South.

Provided by CookingONTheSide

Categories Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots, cut into 1/4-inch slices and divided
6 slices swiss cheese, divided
4 tablespoons butter
1 cup onion, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
2 cups milk
1 cup fresh breadcrumb
5 slices bacon, cooked and crumbled
2 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees.
Bring a large saucepan of water to a boil.
Add carrots and cook for 5-7 minutes, or until carrots are crisp-tender.
Plunge into ice water to stop cooking.
Layer half of carrots in a 2-quart baking dish.
Cover with 3 slices Swiss cheese.
Repeat with remaining carrots and cheese slices.
In medium saucepan, melt butter over medium heat.
Add onion and cook for 2 minutes, or until soft.
Sprinkle flour, salt and chili powder over onions.
Cook for 1 minute, stirring constantly.
Add milk and cook for 10 minutes, stirring until thickened.
Pour sauce over carrots and cheese.
In small bowl, combine bread crumbs, bacon and melted butter.
Sprinkle evenly over carrots and sauce.
Bake for 25 minutes.

Nutrition Facts : Calories 379.7, Fat 24.2, SaturatedFat 12.9, Cholesterol 60.4, Sodium 721.5, Carbohydrate 29, Fiber 4.3, Sugar 7.2, Protein 12.8

CHEESY CARROTS

Cheesy Carrots image

When Lois Harbold of Elizabethtown, Pennsylvania is looking for a streamlined side dish, she turns to this comforting recipe. Convenient frozen carrots are baked in a smooth creamy sauce and topped with bread crumbs for a golden appearance.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

Ingredients

1 package (16 ounces) frozen sliced carrots, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
8 ounces process cheese (Velveeta), cubed
1/3 cup dry bread crumbs
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 245 calories, Fat 16g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 953mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

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