Best 6 Puffed Carrot Casserole Recipes
**Savory and Sweet: A Culinary Journey with Puffed Carrot Casserole**
Embark on a delightful culinary adventure with our puffed carrot casserole, a delectable dish that harmonizes sweet and savory flavors. This casserole is a symphony of textures, featuring tender carrots enveloped in a fluffy, golden-brown crust. As you delve into its depths, you'll encounter a symphony of flavors, ranging from the earthy sweetness of carrots to the rich, savory notes of cheese and herbs. Our collection of recipes offers variations to suit every palate, from classic to contemporary, ensuring an unforgettable dining experience.
CARROT CASSEROLE
Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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. Add onion and garlic; cook until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in milk; cook, stirring occasionally, until thickened. Remove from heat, and stir in Cheddar, salt, and pepper until melted. Stir in carrots until well combined. Pour mixture into prepared pan.
- In a small bowl, stir together crackers, Parmesan, and melted butter; sprinkle onto casserole.
- Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
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.
TURNIP BAKE
This recipe has been in our family for years. We like turnips with turkey, so my mother used to serve this side dish with our turkey dinner at Christmas. Then I served this dish, and now my daughter, who has taken over preparing Christmas dinner, is carrying on the tradition.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 510mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST CARROT CASSEROLE EVER !
Piccadilly Cafeterias, headquartered in Baton Rouge, La first created this recipe. Over the years it has become one of the most sought after recipes! It is an exceptional addition to your holiday table!
Provided by Koechin Chef
Categories Very Low Carbs
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F bring a large pot of lightly salted water to a boil. Add carrots and cook until tender. Drain. Place into a large bowl and mash with the melted butter and dry ingredients. Add the eggs and vanilla and beat with a whisk to blend well.
- pour into a 2-quart sprayed casserole. Sprinkle with powdered sugar.
- Bake 30-35 minutes.
Nutrition Facts : Calories 288.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 232.1, Carbohydrate 38.7, Fiber 3.3, Sugar 30.5, Protein 3.9
COMPANY'S COMING CARROT PUFF BAKE
Serve this along side of a pork or beef roast or turkey dinner, your guests will rave! if you are making this for a large gathering then make two separate recipes in two baking dishes -- this is also a great way to get kids to eat their veggies :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Butter a 2-quart baking dish.
- Cook the carrots in a saucepan until fork-tender, about 15 minutes drain VERY well (you might even want to pat dry with a paper towel) cool slightly.
- Place the cooled carrot in a food processor and process until smooth.
- Add in all remaining ingredients; pulse to combine.
- Transfer to baking dish.
- Bake for about 40 minutes or until puffed and set.
CARROT CASSEROLE
Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
Tips:
- Choose the right carrots: For the best results, use fresh, young carrots. Avoid carrots that are too large or have blemishes.
- Peel the carrots thinly: This will help the carrots to cook evenly and puff up nicely.
- Don't overcrowd the pan: When cooking the carrots, make sure to give them enough space so that they can brown evenly. If you overcrowd the pan, the carrots will steam instead of browning.
- Cook the carrots until they are tender: The carrots should be tender enough to easily pierce with a fork, but they should still retain some of their bite.
- Don't overcook the carrots: If you overcook the carrots, they will become mushy and lose their flavor.
- Use a good-quality cheese: The type of cheese you use will make a big difference in the flavor of the casserole. Use a cheese that melts well and has a sharp flavor, such as cheddar, Gruyère, or Parmesan.
- Serve the casserole hot: Puffed carrot casserole is best served hot out of the oven. It can be served as a side dish or a main course.
Conclusion:
Puffed carrot casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover carrots, and it is also a healthy and nutritious dish. With its crispy, golden-brown crust and tender, flavorful interior, puffed carrot casserole is sure to be a hit with everyone who tries it.
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