Mashed Carrot Casserole Carrie’s Experimental Kitchen

Creamy Carrot Casserole

4. Combine carrots and sauce. Drain the carrots, and add them to the cheese sauce. Stir them until combined. Add them to a greased 13×9 casserole dish, and cover them with croutons. Drizzle them with melted butter. 5. Bake. Cook the uncovered casserole in the oven at 350 degrees Fahrenheit for 20 to 25 minutes.

Beth's Favorite Recipes Carrot Casserole

Instructions. Preheat oven to 350 degrees. Drain the carrots and pour into a buttered casserole dish. Melt the Velveeta cheese and butter. Add the brown sugar and stir until well blended. Pour the cheese mixture over the carrots and top with crumbled Ritz crackers. Bake for 30 minutes.

Carrot Casserole Can't Stay Out of the Kitchen

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.

Casserole Recipe Ritz Chicken Casserole Recipe

Transfer carrots to a large 13×9 baking dish. Mix the mayonnaise, Dijon mustard, garlic powder, onion powder, herbs de Provence, salt, and pepper in a small bowl. Add the 1/2 cup of reserved carrot cooking liquid to thin. Pour over carrots. In that same bowl, combine melted butter and cracker crumbs.

Carrot Casserole Carrot Recipes, Amish Recipes, Side Dish Recipes

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.

Carrot Casserole Recipe Carrot casserole, Veggie sides, Casserole

Preheat oven to 400 degrees F. In an oven-proof braiser or other low-sided oven-safe pan, melt 4 tablespoons of butter in the olive oil over medium high heat and add onion, carrots, and broccoli. Stir and cook for one minute, add the water, cover, and cook for three minutes covered.

Cheesy Carrot Casserole Recipe Recipe Carrot casserole

Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch dish with nonstick spray. Add the thinly peeled and sliced carrots to the baking dish and set side. In a small medium saucepan, melt ½ cup butter over medium-height. Slowly whisk in flour to butter to make a roux.

Carrot Casserole Can't Stay Out of the Kitchen

Instructions. Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray. In a large Dutch oven, bring carrots and water to cover to a boil over medium-high heat. Cook until just tender, 6 to 8 minutes; drain well. In a large skillet, melt butter over medium heat.

Baked Carrot Casserole A Family Feast®

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.

Baked Carrot Casserole A Family Feast®

Stir in the cheese until melted. Add the carrots and parsley and stir to coat. Transfer the mixture to the prepared baking dish. In a medium bowl, stir together 2 tablespoons of melted butter and cornflakes until fully coated. Sprinkle the cornflake mixture evenly on top of the carrots and bake for 20 minutes.

Ritz Cracker Chicken Casserole • The Diary of a Real Housewife

Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly.

Mashed Carrot Casserole Carrie’s Experimental Kitchen

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.

Creamy Carrot Casserole

Place them in a pot; then cover with water and put on the stove and cook until the carrots are soft (approx. 15-20 minutes). Drain the water and return the carrots back to the pot. Add the butter, sugar and syrup and beat with an electric mixer until smooth; then add the carrots to a 1 quart oven safe dish.

Mom's Carrot Casserole Recipe How to Make It

Instructions. Preheat oven to 350 degrees and spray a 9×13-inch casserole dish with nonstick spray. Wash, peel, and slice carrots. Slice the carrots into bite-size pieces so they will take less time to steam and cook. In a large pot, add about two inches of water and the sliced carrots.

Broccoli, Cauliflower, Carrots and Cheese Recipe Carrots side dish

12 medium carrots, peeled 1/2 cup butter, plus 1 tbsp. butter, softened, divided use 1 small onion, diced 1 large egg, lightly beaten 1 clove garlic, minced Salt and pepper, to taste 2 cups crushed Ritz crackers 1 cup shredded cheddar cheese. Directions. Preheat oven to 325 degrees. Cut carrots into 1-inch pieces. Bring a pan of water to a boil.

Cheesy Carrot Casserole Sparkles of Sunshine

Transfer cooked veggies to bottom of a greased 9×13" baking dish. Melt cheese, 4 tbsp. cold butter and milk in small saucepan over low heat. Stir and pour over veggies. Crush crackers in a zip lock bag with a rolling pin. Combine crackers and melted butter in a small bowl with a fork. Sprinkle over top of casserole.