Best 8 Cheese Scalloped Baby Carrots N Corn Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Feast your taste buds on a medley of delectable dishes that showcase the harmonious blend of cheese, baby carrots, and corn. Embark on a culinary journey that begins with a tantalizing cheese scalloped baby carrots recipe, where tender carrots are enveloped in a creamy cheese sauce, resulting in a symphony of flavors. Discover the secrets to crafting a cheesy scalloped baby carrots casserole that will leave you craving for more.

Indulge in a delightful corn casserole recipe that combines the sweetness of corn with a medley of tantalizing ingredients. Learn how to create a corn casserole with cream cheese, a dish that strikes a perfect balance between savory and sweet. Embark on a culinary adventure with a corn casserole with sour cream recipe, where the tangy notes of sour cream elevate the casserole to new heights of deliciousness.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESE SCALLOPED BABY CARROTS



Cheese Scalloped Baby Carrots image

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

5 cups sliced raw baby carrots
1 cup chopped onion
1/2 cup butter
1/2 lb Velveeta cheese, grated
12 Ritz crackers, crushed

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

CHEESE SCALLOPED BABY CARROTS-N-CORN CASSEROLE



Cheese Scalloped Baby Carrots-N-Corn Casserole image

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

8 cups thickly sliced baby carrots
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cheddar cheese soup
2 cups fresh yellow and white corn, can sub frozen
1/2 cup finely chopped onion
2 (8 ounce) garden spread cream cheese
8 ounces extra-sharp cheddar cheese, grated
2 cups finely crushed butter flavored crackers
8 tablespoons melted butter
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

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

SCALLOPED POTATOES AND CARROTS



Scalloped Potatoes and Carrots image

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

2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided

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 :

SCALLOPED CARROTS CASSEROLE



Scalloped Carrots Casserole image

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

12 medium carrots, sliced 1/4 inch thick (about 4 cups)
1 medium onion, finely chopped
1/2 cup butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon celery salt
Dash pepper
2 cups whole milk
2 cups shredded cheddar cheese
3 slices whole wheat bread, cut into small cubes

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



Scalloped Carrots image

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

12 carrots, peeled and sliced 1/4-inch thick
⅓ cup butter
1 onion, minced
3 cloves garlic, minced
¼ cup all-purpose flour
salt to taste
2 cups milk
1 ½ cups cubed Cheddar cheese, or to taste
¼ teaspoon mustard powder
¼ teaspoon white pepper
¼ teaspoon celery seed
½ teaspoon salt
2 tablespoons butter, melted
1 cup soft bread crumbs

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

CHEESY SCALLOPED CORN BAKE



Cheesy Scalloped Corn Bake image

This recipe may be doubled and baked in a larger casserole dish, if you are a corn lover then you will really enjoy this dish!

Provided by Kittencalrecipezazz

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 3/4 ounce) can cream-style corn
2 eggs
1/2 cup crushed saltine crackers (about 15)
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup evaporated milk
1 small green bell pepper, chopped (seeded and chopped)
1 celery, diced
1 small onion, chopped
1 cup corn niblets, drained
3 teaspoons sugar
seasoning salt (to taste, or use white salt)
pepper (to taste)
1 cup cheddar cheese, grated (more for top of casserole)

Steps:

  • Set oven to 350 degrees.
  • Butter a 1-quart casserole dish.
  • In a bowl mix all ingredients together until well blended.
  • Transfer to prepared casserole dish.
  • Bake uncovered for 30-35 minutes.
  • Remove and top with shredded cheddar cheese (any amount desired) return to oven for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 442.3, Fat 26.1, SaturatedFat 15.1, Cholesterol 157.7, Sodium 856.2, Carbohydrate 41.2, Fiber 3.1, Sugar 9.6, Protein 15.5

CHEESE 'N CARROTS CASSEROLE



Cheese 'n Carrots Casserole image

My kids will eat anything with cheese on it! This developed when I got extra carrots at my food co-op and had more than enough in the freezer.

Provided by LAURIE

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs carrots, thinly sliced
1/2 cup minced onion
6 ounces cheddar cheese, shredded
1 cup cracker crumb
1/2 cup margarine, melted
salt & pepper

Steps:

  • Cook carrots in salted water until tender.
  • Drain and set aside.
  • Lightly grease 2-3 qt casserole.
  • Combine onion, cheese, crumbs, salt and pepper.
  • Place 1/2 of carrots then 1/2 of crumb mixture over that.
  • Repeat layers.
  • Pour melted margarine over all.
  • Bake at 375 for 15 minutes until cheese melts.

Nutrition Facts : Calories 562.6, Fat 37.7, SaturatedFat 13.1, Cholesterol 44.6, Sodium 656.4, Carbohydrate 42.4, Fiber 5.8, Sugar 8.9, Protein 15.3

CREAMY SCALLOPED CORN CASSEROLE



Creamy Scalloped Corn Casserole image

Make and share this Creamy Scalloped Corn Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 ounce) can corn niblets, drained
1 (15 ounce) can creamed corn
2 large eggs, beaten
1 cup half-and-half cream (or use full-fat milk)
1 cup grated cheddar cheese
1 small onion, finely chopped (or use 2 green onions, finely chopped)
70 ritz butter flavored crackers (finely crushed)
1 teaspoon seasoning salt (or us 1/2 teaspoon white salt or to taste)
black pepper
grated parmesan cheese (to taste)

Steps:

  • Set oven to 350 degrees.
  • Butter an 11 x 7-inch baking dish or a medium casserole dish.
  • In a large bowl mix together all ingredients except the Parmesan cheese until well combined.
  • Sprinkle with grated Parmesan cheese.
  • Bake for about 45-50 minutes.

Nutrition Facts : Calories 505.1, Fat 25.4, SaturatedFat 9.3, Cholesterol 105.2, Sodium 924.2, Carbohydrate 59, Fiber 3.3, Sugar 6.6, Protein 14.8

Tips:

  • Choose fresh, young baby carrots for the best flavor and texture. Larger carrots can be used, but they should be peeled and cut into 1-inch pieces.
  • If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse it well before adding it to the casserole.
  • Use a variety of cheeses for a more complex flavor. Cheddar, Parmesan, and Gruyère are all good choices.
  • Add some chopped fresh herbs, such as parsley, thyme, or rosemary, for extra flavor.
  • Don't overcook the casserole. The carrots and corn should be tender, but still have a little bit of a bite to them.

Conclusion:

Cheese Scalloped Baby Carrots N' Corn Casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and nutrition, and it is sure to be a hit with everyone at your table. So next time you are looking for a delicious and healthy side dish, give this casserole a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #casseroles     #side-dishes     #oven     #dietary     #low-carb     #low-in-something     #equipment

Related Topics