Creamy Carrot Casserole The English 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.
AntiRecipe Carrot Horseradish Casserole Delight in the Simple
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.
Horseradish Carrot Casserole
Turn into a shallow buttered. casserole dish. Preheat the oven to 180*C/350*F/ gas mark 4. Sprinkle. the grated cheese over top of the carrots. Scatter the cracker crumbs. over top. Bake in the preheated oven for 30 minutes, uncovered, until. heated through and golden brown.
Playing With My Food! Cheesy Carrot Casserole
Directions. On stovetop or microwave, cook carrots until tender. Transfer to a 1-qt. baking dish; set aside. In a small bowl, combine the next five ingredients. Pour over carrots. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese.
Update Made this. Other people liked it, but I could do without the
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.
Creamy Carrot Casserole The English Kitchen
Directions. Preheat oven to 375°F. Lightly coat a 9-by-6-inch baking dish with cooking spray. Place carrots and water in a large microwaveable bowl. Cover with plastic wrap; microwave on High until crisp-tender, 4 to 5 minutes. Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless.
Carrot Casserole Recipes
Prepare a 9x13 casserole dish with nonstick cooking spray and set aside. Step Two - Place baby carrots in a sauce pan with 1 inch water and 3 tablespoons of butter. Bring water to a boil then cover and reduce heat to a simmer. Step Three - Cook for 5-6 minutes until carrots are soft but still have a slight crunch.
carrot casserole with horseradish
Start by preheating the oven to 350°. Then, pour about an inch of water into a large saucepan and add carrots. Bring to a boil, then reduce heat and cover. Simmer until crisp-tender, 7-9 minutes. Drain the carrots, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.
Creamy Carrot Casserole
3 cups peeled and sliced carrots cooked to al dente; ¼ cup butter; ¼ cup flour; 2 cups half and half; 1 tsp. salt; 1 tsp. onion powder; 1¼ tsp. dry mustard
Cheesy Carrot Casserole with Bread Crumb Topping Courtney's Sweets
Preheat the oven to 375°F. Spray an 8x8x2-inch (2-quart) baking dish with cooking spray. Place the carrots in a medium saucepan (I use a 3-quart pot) and cover with cold water. Bring to a boil and cook until fork-tender, about 8 to 10 minutes. Remove ¼ cup of the cooking liquid from the pot; set aside.
Creamy Carrot Casserole POPSUGAR Food
Stir the horseradish mixture into the carrots, tossing to evenly coat. Transfer the carrots to a lightly greased 1 1/2-quart baking dish. (A small casserole or an 8-inch square baking dish work well.) Mix the crushed crackers with the 2 teaspoons melted butter or oil. Sprinkle evenly over the carrot mixture.
Carrot Casserole Simply Stacie
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.
Carrot Casserole (with Stovetop stuffing) Food Meanderings
1/4 tsp black pepper. 2 T melted butter (or Earth Balance buttery spread) 1/3 cup seasoned bread crumbs. First, cook your carrots for 5-7 minutes until just tender. You don't want them to end up overcooked and mushy. Save the juice. Combine onion, mayo, horseradish and pepper with the carrot juice. Spread the carrots in a greased casserole dish.
Horseradish Carrot Casserole
Scrape carrots and cut on diagonal, making slices about 1/4-inch thick. Cook in salted water until tender but still crisp. Drain, reserving 1/4 cup cooking liquid. Mix onion, horseradish, mayonnaise, salt, pepper, and carrot liquid; combine with carrots in a buttered casserole. Mix the bread crumbs with the melted butter and spread over the.
Carrot Casserole Can't Stay Out of the Kitchen Carrot casserole
Directions. Preheat the oven to 375 degrees F (190 degrees C). Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish. Mix reserved cooking water, mayonnaise, onion.
Carrot Casserole with Crumb Topping Food Fanatic
Preheat oven to 350 degrees F. Bring a medium sized pot of water to a boil. Add carrots and cook for about 7 minutes, or until a fork slides through carrots. Make sure not to overcook. Drain and add carrots back into pot. Add cream of mushroom soup and cheddar cheese to the pot.
