Carrot And Mushroom Casserole With Bacon Recipes

SAVORY ROASTED CARROTS WITH MUSHROOMS

Steps:

• Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

BAKED CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Place the sliced carrots in a 3-4-quart pan and cover with water and bring to a boil and cook until soft, about 15-20 minutes. Drain and cool.
• Butter a 9X9 baking dish and set aside.
• While the carrots are cooking, in a large saute pan or skillet over medium heat, melt butter and cook peppers and onions for three minutes.
• Add the salt, pepper and sugar and stir, then add the flour and cook for two minutes, stirring occasionally.
• Heat the milk in the microwave or in a small sauce pan to hot but not boiling and add to the onion and pepper mixture half at a time, stirring during each addition.
• Cook this mixture one minute then remove from heat.
• Once the carrots are cooked, drain and cool to room temperature. I laid them out on a plate to cool quicker.
• After the carrots are cooled, place back in the pan they were cooked in and ladle one ladle full of the mixture from the other pan. This will help to mash the carrots.
• Use a potato masher and mash like lumpy mashed potatoes. You want some bits and pieces and not mashed to a puree.
• Whisk the egg and add it along with the parsley to the carrots and mix.
• Add the carrot and egg mixture to the pan with the onion and peppers and mix to combine all the ingredients.
• Scrape the carrot mixture into the prepared pan and bake uncovered for one hour. Remove and serve.
• The dish can be prepared a day ahead and baked one hour before serving. Let the mixture sit at room temperature for about 15 minutes before baking if preparing the day before and refrigerating.

ROASTED CARROTS AND MUSHROOMS

Steps:

• Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
• Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

CARROT AND MUSHROOM CASSEROLE WITH BACON?

Steps:

• 1. Preheat oven to 375 degrees F.Lightly coat a 2 quart rectangular baking dish with cooking spray.
• 2. Heat olive oil in a large skillet over medium heat.Add sliced carrots and saute for 6 minutes or until are tender.Remove from heat and set aside.
• 3. Cook pasta according to package directions;drain.
• 4. In a medium saucepan,heat margarine over medium heat.Add sliced mushrooms and chopped red onions.Cook until tender,about 5 minutes.
• 5. Sprinkle flour over mushroom mixture.Cook and stir for 1 minute.Add milk,red pepper flakes and sea salt/black pepper.
• 6. Cook and stir over medium heat until thickened and bubbly.Remove from heat;stir in sauteed carrots.
• 7. Add cooked pasta.Gently fold to combine.Transfer half of the pasta mixture to to the prepared baking dish.Sprinkle with half of the cheese.Add cooked bacon bits and remaining pasta mixture and cheese.
• 8. Bake,uncovered,25 minutes or until heated through and cheese is melted.

CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring a medium sized pot of water to a boil. Add carrots and cook for about 7 minutes, or until a fork slides through carrots. Make sure not to overcook. Drain and add carrots back into pot.
• Add cream of mushroom soup and cheddar cheese to the pot. Mix with a spoon so the carrots are completely covered with soup and cheese.
• Add carrot mixture into a 13x9 baking dish.
• Using the same pot you cooked carrots in, add stuffing mix and melted butter. Stir until stuffing is coated.
• Sprinkle stuffing mix on top of carrot mixture.
• Bake for 25 minutes, or until bubbly.

CARROT CASSEROLE

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.

CARROT-MUSHROOM LOAF

Steps:

• Lightly oil a 9 x 13 pan. Preheat the over to 350°F.
• In a large skillet, saute the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to saute for about 10 more minutes.
• In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
• Bake for 30 minutes, covered, then uncover and bake 15 minutes more. Serve hot or warm.

EASY CARROT-MUSHROOM BAKE

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart casserole dish.
• Saute onions and garlic in butter for about 3-4 minutes or until tender.
• Add in cooked carrots, cream of mushroom soup, sauteed mushrooms and Parmesan cheese, season with salt and pepper to taste; mix to combine.
• Transfer mixture to prepared baking dish.
• Sprinkle with breadcrumbs.
• Bake uncovered for about 25-30 minutes.

BAKED PENNE WITH MUSHROOMS, BACON AND SPINACH

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
• Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
• Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
• Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
• Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

CARROTS AND MUSHROOMS SAUTE

Steps:

• Place carrots in a medium saucepan. Add water to cover by one inch. Bring to a boil. Partially cover and boil until tender crisp, about 5-8 minutes. Drain.
• Heat olive oil in a large skillet over medium low heat. Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
• Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.