CHEESY CARROT CASSEROLE
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.
CHEESE SCALLOPED BABY CARROTS
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
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
CHEESY SCALLOPED CARROTS
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
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.
SCALLOPED CARROTS AND CHEESE
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
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 CASSEROLE
A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain., In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly.
Nutrition Facts : Calories 430 calories, Fat 29g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 973mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 15g protein.
SCALLOPED CARROTS
Easy, tasty, customizable, you can do ahead of time...I could go on... If you want to mix it up, substitute a little sweet potato for some of the carrots. It is very tasty! Instead of 1/2 cup butter, you can use 2 tablespoons butter and 3 tablespoons vegetable or seed oil. Instead of 2 cups milk, you can use 1 cup milk and 1 cup chicken stock.
Provided by MattyHam
Categories Side Dish Vegetables Carrots
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
- Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
- Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
- Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
- Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.9 g, Cholesterol 58.8 mg, Fat 20.5 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 12.8 g, Sodium 501.9 mg, Sugar 8.8 g
CHEESE SCALLOPED POTATOES & CARROTS
I always make these to go along with my glazed ham,it has become quite a favourite. I have passed this recipe(along with my glaze recipe) to both my mother & my sister who both now make them as well. I got it from one of those Kraft What's Cooking magazines quite a few years ago.
Provided by Rhonda J
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
- Cover and cook 10 minutes.
- or until tender, drain.
- In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
- Add milk, blending well.
- Bring to a boil over medium heat, stirring until thickened and smooth.
- Stir in cheese, cook over low heat, stirring constantly until cheese melts.
- In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
- Repeat.
- (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
- or until potatoes are tender.
- Remove cover during last 10 minutes of baking.
- **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.
Nutrition Facts : Calories 408.6, Fat 17.6, SaturatedFat 8.6, Cholesterol 38.2, Sodium 704.1, Carbohydrate 49.8, Fiber 6.5, Sugar 5.3, Protein 14.5
CHEESY SCALLOPED POTATOES AND CARROTS
Slice some potatoes and carrots to make Cheesy Scalloped Potatoes and Carrots! Serve this cheesy scalloped potatoes side dish at your next dinner party.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h25m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook vegetables in boiling water 8 to 10 min. or until tender.
- Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually add milk, stirring until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until cheese is melted, stirring constantly.
- Drain vegetables; spoon half into 13x9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.
- Bake 45 min. or until heated through, uncovering after 30 min.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SCALLOPED POTATOES AND CARROTS
I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.
Nutrition Facts :
CHEESE SCALLOPED BABY CARROTS-N-CORN CASSEROLE
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
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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