Best 3 Baked Carrot Casserole Recipes
**Baked Carrot Casserole: A Sweet and Savory Side Dish for Any Occasion**
If you're looking for a delicious and versatile side dish that's perfect for any occasion, look no further than baked carrot casserole. This classic dish is made with simple ingredients like carrots, celery, onion, and cheese, and it can be easily customized to your liking. Whether you prefer a sweet or savory casserole, there's a recipe in this article that's sure to please everyone at your table.
**Classic Baked Carrot Casserole:** This traditional recipe combines carrots, celery, onion, and cheese in a creamy sauce. It's a simple but delicious dish that's perfect for everyday meals or special occasions.
**Sweet Baked Carrot Casserole:** For a sweeter casserole, add some brown sugar, cinnamon, and nutmeg to the classic recipe. You can also top the casserole with a pecan streusel for an extra-special touch.
**Savory Baked Carrot Casserole:** If you prefer a savory casserole, add some bacon, sausage, or ground beef to the classic recipe. You can also use a sharp cheddar cheese instead of a mild cheddar for a more flavorful dish.
**Healthy Baked Carrot Casserole:** For a healthier version of this classic dish, use low-fat milk, Greek yogurt, and whole-wheat flour. You can also reduce the amount of butter or margarine in the recipe.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile side dish. So next time you're looking for a dish to bring to a potluck or holiday dinner, give baked carrot casserole a try.
BAKED CARROT CASSEROLE
This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 414 calories, Fat 22g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 197mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 5g protein.
BAKED POLENTA CARROT CASSEROLE
A greeting from the easter bunny. :) This is a wonderful moist casserole dish with lots of vitamins and flavour. This tasty twist on your ordinary carrot dish is easy and rather quick to prepare as well.
Provided by Lalaloula
Categories Grains
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a pot combine vegetable broth and milk and bring to a boil. turn off heat, stir in polenta and cook until thickened (abut 3-5 minutes). Set aside to thicken further.
- Clean, wash and peel the carrots. Slice lenghtwise.
- Heat butter in a skillet and add carrots. Saute for some minutes, then add 5 tbs of water and cook covered on medium heat for another ten minutes until soft. Season with sugar, salt and pepper.
- Add sour cream or yoghurt, sage and half of the cheese to the polenta and stir to combine. Season with salt and pepper to taste.
- Pour into a casserole dish (about 20X12 cm) and top with the carrots (I used their liquid too since it was full of flavour, but that way the casserole may get a bit soggy).
- Sprinkle with remaining cheese and bake in the preheated oven at 200°C (~400°F) for 20 minutes.
- Let stand for about 5 minutes until polenta has set and can be sliced.
BAKED CARROT-ZUCCHINI CASSEROLE
Nice comfort food casserole. Feel free to substitute yellow squash for the zucchini or a combination of both.
Provided by Daily Inspiration S
Categories Side Casseroles
Time 35m
Number Of Ingredients 6
Steps:
- 1. Cool zucchini to al dente and drain.
- 2. Mix stuffing with butter and combine soup, sour cream, zucchini and carrots with the dressing mixture.
- 3. Bake at 350 degrees F for 25 minutes.
Tips:
- Choose the right carrots: For the best flavor and texture, use fresh, young carrots. Avoid carrots that are too large or have blemishes.
- Peel and chop the carrots evenly: This will help them cook evenly. If you are using a food processor, be careful not to over-process the carrots, as this can make them mushy.
- Don't overcook the carrots: They should be tender but still have a slight crunch. Overcooked carrots will be mushy and bland.
- Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of the casserole. Use a cheese that melts well and has a good flavor, such as cheddar, Gruyère, or Parmesan.
- Season the casserole well: Use a combination of salt, pepper, and other spices to taste. You can also add a pinch of nutmeg or cinnamon for a warm, autumnal flavor.
- Serve the casserole hot: This dish is best served immediately out of the oven, when the cheese is melted and bubbly and the carrots are tender and flavorful.
Conclusion:
Baked carrot casserole is a delicious and versatile dish that can be enjoyed year-round. It's perfect for a quick and easy weeknight meal, or for a special occasion dinner. With its creamy cheese sauce, tender carrots, and crispy breadcrumb topping, this casserole is sure to be a hit with everyone at the table.
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