Cheesy Carrot Casserole Recipes

CHEESY CARROT CASSEROLE

Steps:

• In a bowl, combine rice, carrots, cheese and egg; mix well. Spoon into a greased 2-cup baking dish. Combine the cashews and parsley; sprinkle on top. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

CREAMY CARROT CASSEROLE

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 until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

CHEESY CARROT CASSEROLE

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.

CHEESY CARROT CASSEROLE

Steps:

• In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
• In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
• Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
• Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
• Bake, uncovered at 350 for 20-25 minutes.

CHEESY CARROT CASSEROLE

Steps:

• Boil enough water to cover carrots.
• Pre-heat oven to 350°F.
• Peel and slice carrots into bite sized pieces.
• Boil carrots for 10 minutes. Drain.
• Place carrots in 9 x 13 casserole dish.
• Sprinkle brown sugar over carrots.
• Melt butter and Velveeta. Pour over carrots.
• Crumble Ritz crackers over casserole.
• Bake for 30-35 minutes.

POTLUCK CHEESY CARROT CASSEROLE

Steps:

• Cook carrots in salted water until tender. You should have 6 cups. Drain.
• Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
• Mix in flour, sailt, pepper and celery salt.
• Stir in mustard and milk until it boils and thickens.
• Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
• Melt second amount of butter in small saucepan. Stir in crumbs.
• Spread over all.
• Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.

CHEESY TATER-TOPPED CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F. In ungreased 11x7-inch (2-quart) glass baking dish, place broccoli, carrots, cauliflower and cheese sauce. Microwave uncovered on High 3 to 5 minutes, stirring once, until thawed. Stir well until cheese sauce is melted.
• Stir chicken and 3 tablespoons of the onions into vegetable-cheese mixture. Top with frozen potato nuggets.
• Bake uncovered 40 to 45 minutes or until bubbly around edges and potato nuggets are golden brown. Sprinkle with cheese and remaining 1 tablespoon onion. Bake 5 to 10 minutes longer or until cheese is melted.

CHEESY CARROT AND RICE CASSEROLE

Steps:

• Beat the egg.
• Mix egg with carrots, rice, onion, salt and pepper.
• Mix in 1 cup of chedder cheese with other ingredients.
• Pour into a greased casserole dish.
• Dot the top with the butter.
• Bake in a 375 degree oven for 35 minutes.
• Remove from oven and sprinkle the rest of the cheese over the top and cover with foil long enough for cheese to melt.
• Prep time includes cookin rice and carrots.

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.