Carrot Casserole with Crumb Topping Food Fanatic
Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish. In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots.
Creamy Carrot Casserole
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
2 tsp. melted butter. Spread the cooked carrots in a small casserole dish greased with butter. Add about 1/4-1/2 cup of the reserved liquid. I just barely covered the bottom. While the carrots are cooking in a small bowl mix the horseradish sauce together. Spread the horseradish sauce on top of the carrots as best as you can.
Carrot Casserole Marguerites Cookbook
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.
Cheddar Crusted Carrot Casserole
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.
Update Made this. Other people liked it, but I could do without the
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.
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.
Carrot Casserole Simply Stacie
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
Horseradish 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.
Cheesy Carrot Casserole with Bread Crumb Topping Courtney's Sweets
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.
Creamy Carrot Casserole The English Kitchen
Drain, and set aside. Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots. Bake uncovered for 15 minutes, or until the top is nicely browned.
Carrot Casserole (with Stovetop stuffing) Food Meanderings
Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into.
Carrot Casserole Marguerites Cookbook
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.
Carrot Casserole Food, Snack recipes, Snacks
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.
Creamy Carrot Casserole POPSUGAR Food
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.
Carrot Casserole Recipes
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.