CHEESE I FOUND A CARROT RECIPES
CARROT CASSEROLE WITH CHEESE RECIPE | ALLRECIPES
Carrots made creamy with processed cheese and heavy cream, and baked with a bread crumb crust.
Provided by sal
Categories Side Dish Casseroles
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and place in a 2 quart casserole dish. Stir in onion, butter, cream, salt, pepper and cheese; mix well. Sprinkle bread crumbs over the top.
- Bake in preheated oven for 50 minutes.
Nutrition Facts : Calories 300.6 calories, CarbohydrateContent 26.2 g, CholesterolContent 54 mg, FatContent 17.5 g, FiberContent 5.7 g, ProteinContent 11.1 g, SaturatedFatContent 10.2 g, SodiumContent 930.1 mg, SugarContent 10.6 g
CHEESY CARROTS RECIPE | ALLRECIPES
These carrots are super cheesy, delicious and they are great with any meal.
Provided by Linda
Categories Side Dish Casseroles
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large pot of water, boil carrots until soft. Drain well.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
- Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley, salt and pepper. Transfer to the prepared baking dish and top with bread crumbs.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 40 minutes.
Nutrition Facts : Calories 235.4 calories, CarbohydrateContent 20.6 g, CholesterolContent 37.4 mg, FatContent 13.1 g, FiberContent 4.2 g, ProteinContent 9.8 g, SaturatedFatContent 8 g, SodiumContent 351 mg, SugarContent 7.1 g
More about "cheese i found a carrot recipes"
CARROTY MAC AND CHEESE RECIPE | EPICURIOUS
Like most little kids, Dahlia loves macaroni and cheese, and I've made it for her in many guises, running the gamut of techniques. My aim is always the same—to make the dish quickly with a minimum of fuss, and to use a maximum of vegetables that she will tolerate and not pick out.
This is one of both our favorites. It's comforting, crusty topped, soft centered, and very cheesy—but not at all sophisticated. Just simple, kid-friendly, homemade food with the added grown-up appeal of lots of healthful carrots tossed into the mix.
I got the idea from a chef's recipe in a glossy food magazine. The chef called for cooking carrots in butter and orange juice, pureeing them, and using the puree as a sauce for mac and cheese. I tried the recipe as written and was disappointed. It was a lot of work, and I didn't like the sweetness of the citrus fruit interfering with my cheesy goodness.
So I decided to come up with my own simplified and ultra-Cheddary version. It was a huge hit with the under-three crowd and their parents, too.
It's a straightforward recipe that comes together without much fuss, other than having to grate some carrots. But to make up for that, I've eliminated the need to make a cheese sauce on the top of the stove. Instead, I toss the hot pasta with grated cheddar, butter, sour cream for creaminess, and eggs to hold it all together. The grated carrots get boiled along with the pasta, so cooking them isn't an extra step. And the tiny orange shreds look so much like the cheddar that your kids might not even notice they are there. Dahlia certainly hasn't, and while I've never lied to her about their inclusion, I might have left out the word _carrot_ in the dish description—accidentally, of course.
From epicurious.com
Reviews 3.4
From epicurious.com
Reviews 3.4
- 4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.
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CARROTY MAC AND CHEESE RECIPE | EPICURIOUS
Like most little kids, Dahlia loves macaroni and cheese, and I've made it for her in many guises, running the gamut of techniques. My aim is always the same—to make the dish quickly with a minimum of fuss, and to use a maximum of vegetables that she will tolerate and not pick out.
This is one of both our favorites. It's comforting, crusty topped, soft centered, and very cheesy—but not at all sophisticated. Just simple, kid-friendly, homemade food with the added grown-up appeal of lots of healthful carrots tossed into the mix.
I got the idea from a chef's recipe in a glossy food magazine. The chef called for cooking carrots in butter and orange juice, pureeing them, and using the puree as a sauce for mac and cheese. I tried the recipe as written and was disappointed. It was a lot of work, and I didn't like the sweetness of the citrus fruit interfering with my cheesy goodness.
So I decided to come up with my own simplified and ultra-Cheddary version. It was a huge hit with the under-three crowd and their parents, too.
It's a straightforward recipe that comes together without much fuss, other than having to grate some carrots. But to make up for that, I've eliminated the need to make a cheese sauce on the top of the stove. Instead, I toss the hot pasta with grated cheddar, butter, sour cream for creaminess, and eggs to hold it all together. The grated carrots get boiled along with the pasta, so cooking them isn't an extra step. And the tiny orange shreds look so much like the cheddar that your kids might not even notice they are there. Dahlia certainly hasn't, and while I've never lied to her about their inclusion, I might have left out the word _carrot_ in the dish description—accidentally, of course.
From epicurious.com
Reviews 3.4
From epicurious.com
Reviews 3.4
- 4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.
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From delish.com
Reviews 4.7
Total Time 6 hours 30 minutes
Category vegetarian, Easter, dessert
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From delish.com
Reviews 4.7
Total Time 6 hours 30 minutes
Category vegetarian, Easter, dessert
Cuisine American
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From allrecipes.com
Reviews 4.0
Category Side Dish, Vegetables, Carrots
Calories 235.7 calories per serving
From allrecipes.com
Reviews 4.0
Category Side Dish, Vegetables, Carrots
Calories 235.7 calories per serving
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From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 440 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 440 per serving
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