CARROT POTATO CASSEROLE RECIPE: HOW TO MAKE IT
I've been relying on this recipe for more than 30 years. That's a true testament to how delicious it is!
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 30 minutes
Prep Time 15 minutes
Cook Time 01 hours 15 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 198 calories, FatContent 10g fat (7g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
SLOW-COOKER LENTIL, CARROT & POTATO SOUP RECIPE | EATINGWELL
Puréeing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky. Serve this slow-cooker lentil soup with crackers.
Provided by Cooking Light
Categories Slow-Cooker & Crock Pot Soup & Stew Recipes
Total Time 7 hours 30 minutes
Number Of Ingredients 16
Steps:
- Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.
- Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker; stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.
Nutrition Facts : Calories 303 calories, CarbohydrateContent 43 g, FatContent 11 g, FiberContent 9 g, ProteinContent 11 g, SaturatedFatContent 1 g, SodiumContent 450 mg, SugarContent 5 g
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