6 Autumn Carrot Casserole Recipes

6 Autumn Carrot Casserole Recipes

fontina cheese, salt, flour, unsalted butter, large carrots, ranch dip mix and 6 more Mashed Carrot Casserole Carrie's Experimental Kitchen butter, Ritz Crackers, maple syrup, light brown sugar, melted butter and 1 more

Autumn Autumn Casserole white onion (thinly sliced) / 5 oz . • sausages low fat (less than 3% fat) / 7 oz . • black pepper ground • “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray) • tomatoes chopped tinned / 7 oz . • apples eating (about 2 small) / 7 oz .

What's the best way to make a carrot casserole?

Directions. 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.

Can you make carrot casserole with cream of mushroom soup?

Drain the water and add the carrots back into the pot. Next, add the cream of mushroom soup and cheddar cheese to the pot with the cooked carrots. Stir well to completely coat the carrots with the soup and cheese. That was the hard part. Ha! Now you can add the carrot mixture into a 13×9” baking dish.

How long do you cook carrots in a Dutch oven?

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.

Autumn Carrot Casserole Recipe

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 carrots. Bake at 375 degrees F for 15 to 20 minutes or until bubbly. Yield: Serves 6. Preparation Method Bake Cook Category Vegetables Course Side Dishes Source

Dessert Carrot Casserole Recipe. Oh my, carrot casserole, this is like a dish from heaven. This recipe is just the thing in the spring. On the farm we have a huge excess of eggs and leftover carrots from the previous year. If you are like me you will make it over and over again! preheat oven to 325 deg. F.

Mix with a spoon so the carrots are completely covered with soup and cheese. Add carrot mixture into a 13×9 baking dish. Using the same pot you cooked carrots in, add stuffing mix and melted butter. Stir until stuffing is coated. Sprinkle stuffing mix on top of carrot mixture. Bake for 25 minutes, or until bubbly.

Dump into a bowl and season. lightly with salt and black pepper. Stir in the mayonnaise, onion, and. horseradish, combining well together. 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.

carrot potato casserole. carrot and potato casserole with a kick due to the pepper, only 112 calories per serving, low sodium. Can also use this as batter for potato carrot pancakes using 1/4 cup of mixture per pancake making 3 pancakes per serving for 9

Autumn Casserole Recipe: How to Make It

Step-by-Step. Preheat oven to 350 degree. Cook the vegetables in small dutch oven w/ broth medium boil ; cover and cook for 20 minutes or until veggies are tender. Drain. Arrange vegetables in a 2 guart casserole. Make sauce by melting butter in medium sausepan over medium heat. Stir in flour until smooth. Gradually stir in milk.

Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher. Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish.

Take full advantage of the bounty of fall's harvest with great recipes showcasing the best of the season. Delish's collection of casseroles is perfect for warm dinners in cooler weather.

1 preheat oven to 350 degrees. 2 place carrots in saucepan, add water to cover, bring to a boil and simmer for 10 minutes. 3 drain, place in casserole dish, and sprinkle with brown sugar. 4 melt butter and velveeta together and pour over carrots. 5 top with crushed ritz crackers. 6 bake for 30 minutes. at 9:57 PM

Preheat oven to 350°. Grease a 9x13” glass casserole dish. Bring a pot of water to a boil. Add carrots and cook until tender; drain. Melt 3 tablespoons butter in a medium saucepan. Sauté onions about 5 minutes; stir in soup, salt, pepper, parsley and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.

10 Best Baked Carrot Casserole Recipes

Fresh Potato-Carrot Casserole. All-Bran® cereal makes a crunchy and savory topping for this comforting casserole of scalloped potatoes and carrots. Seasoned with rosemary and thyme, this home-style dish is a wonderful accompaniment to roast chicken. Serve with a fresh green salad on the side for a satisfying and simple early autumn meal.

Directions. Cook carrots in boiling water to cover in a saucepan 25 minutes or until tender; drain, let cool slightly, and process in food processor until smooth. Transfer carrots to large mixing bowl; stir in sugar and remaining ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours, if desired.

directions. Place half the apples in greased 2 quart baking dish and cover with half the carrots. Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots. Repeat layers and pour orange juice over top. Bake at 350 degrees F for 45 minutes.

Cook over medium heat, stirring constantly until thickened. Blend a small amount of hot mixture into eggs. Return to pan. Cook 1 minute. Add cheese and vegetables. Pour into a 1 1/2 quart casserole. Cover with crumbs and dot with butter. Bake at 350 degrees for 30 minutes.

Steps: Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

46 Easy Fall Casseroles

Welcome again to the home of Easy Healthy Recipes on Budget & Easy Healthy dessert on Budget, Today i will guide you how to make "Sweet Apple Cake Casserole". I made this Delicious

Instructions. Preheat oven to 375F. Add ⅓ cup of Vegetable Broth to a large pot along with the Shallors, Onion, and Celery; cook over medium heat until translucent. Add the Gala Apple, Cranberries, Rosemary, Thyme, Salt, and Black Pepper to the pot. Cook for an additional 5 minutes, until the apples are tender.

Microwave each bag of frozen carrots about 7 minutes on high. Place in a large mixing bowl with mayonnaise, sugar, and sharp cheddar cheese. Stir ingredients to combine. Spray a 9×13″ glass baking dish with cooking spray. Spread carrot mixture into prepared dish.

Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the all-purpose flour. Cook, stirring, for 2 minutes, until bubbly and smooth. The Spruce / Qi Ai. Add the milk, stirring constantly. Cook, stirring constantly until the sauce has thickened. Add the shredded cheddar cheese and the ground mustard.

Our healthy casserole recipes are cheesy and rich, and they all clock in under 400 calories per serving. With classic fall dishes like green bean casserole and mains like baked ziti and macaroni and cheese, our recipes let you enjoy healthy casseroles throughout the season. Just pop one of these healthy fall casserole recipes in the oven and enjoy.

20+ Fall Casserole Recipes to Make Forever

Add cheese; stir until smooth. Stir in cooked carrots and parsley. Spread in greased 9 x 13” baking dish. Sprinkle with crumb mixture. Cover casserole with foil. Bake in 350° oven about 40 minutes. Remove foil and bake an additional 5 minutes or until bubbly and crumbs are golden. Recipe slightly adapted from Can't Stay Out of the Kitchen.

Lightly butter 2 (1 1/2-quart) baking dishes. Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside. In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine.

Ryan Dausch. 8 of 71. Green Chile Enchilada Casserole. If you have a hankering for a cheesy dinner with a kick, this green chile enchilada casserole has your name all over it. Get the recipe. Con Poulos. 9 of 71. Fresh Corn Casserole. As the name suggests, this dish is best made with fresh ears of corn.

One part casserole, another part soufflé, this carrot casserole combines tender spring carrots with the delicate sweetness of brown sugar for a dish that blurs the lines between sweet and savory. Enjoy the truly impressive presentation of this puffed casserole right out of the oven, it won't stay puffed for long.

Chicken casseroles are tasty, easy to prepare and freeze well for future meals. Try one of Food Network's classic comfort food casseroles for your next family meal.

Carrot Casserole Recipe

Wrap Monterey Jack, queso fresco, or a combination of cheeses in corn tortillas, and bake in your choice of three sauces—tomato-jalapeño, tomatillo, or chile-raisin. Serve the enchilada casserole with an assortment of garnishes such as diced red onion, avocado, cilantro, and sour cream. 33 of 34. View All.

Recipe: Crispy Onions and Parmesan Chicken-Broccoli Casserole. With rice, chicken, cheese, and broccoli, there's not much to dislike about this twist on the classic chicken-broccoli casserole. Our Test Kitchen calls this casserole the distant cousin to the green bean casserole that everyone knows and loves. 6 of 8.

Step 1: Preheat the oven, coat the baking dish with cooking spray and layer the dry minute rice in the bottom of the casserole dish. Step 2: Saute the veggies in oil to soften them. Add in the seasonings. Step 3: Top the rice with the sauteed veggies, spreading out in an even layer. Step 4: Top with the chunks of chicken and then peas on top.

This amazing recipe is a keeper. Made this with 6 boneless, skinless chicken thighs in my large cast iron skillet. I mostly followed the recipe except I didn’t have any mushrooms, replaced the potatoes for thickly sliced carrots and threw in a handful of frozen peas 5 minutes before the end of oven cooking to add some color.

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the carrots, turnips and sweet potatoes. Cook for about 20 minutes or until tender.

Creamy Cheesy Carrot Casserole

This vegetarian main dish has carrots, onions, tomatoes and green beans, in addition to fiber-rich garbanzos. tip 3 Adding sugar, even a small amount, can balance the acid level of the tomatoes and round out the flavor.

During fall, all we want to do is drink PSLs, wear sweaters, and eat soup. It's just right. These easy autumn soup recipes will warm you up with minimal time in the kitchen.

Creamy Chicken-and-Wild Rice Casserole Recipe. Wild rice is wonderfully fragrant; it’s the perfect counter to the creamy, earthy mushroom mixture and has enough texture that the grains won’t bloat or fall apart in the casserole. Simmer 11/2 cups rice in 6 cups water for 45 minutes and drain. 7 of 15. View All.

Cook and drain the noodles according to the package directions. While the noodles are cooking, heat the oven to 400°F. Step 2. Stir the soup, milk, frozen peas, chicken, noodles and cheese in a 1 1/2-quart casserole. Season with salt and pepper. Step 3. Bake for 20 minutes or until the chicken mixture is hot. Stir the chicken mixture.

Preheat the oven to 350°F. Spray an 11×17-inch baking pan with non-stick cooking spray, set aside. In a medium-sized bowl whisk together the mushroom soup, sour cream, milk, salt, and pepper until smooth. Place the noodles, tuna, peas and carrots in a large bowl. Add the sauce and mix everything together until combined.

Fall Vegetable Casserole

1 tbsp Worcestershire sauce. 1 tsp black pepper. Set the slow cooker to HIGH. Meanwhile, heat the oil in a frying pan, add the sausages and quickly brown on all sides, then transfer to the slow cooker. Add the onions to the frying pan and cook, stirring occasionally, until soft but not brown - stir in the flour and cook gently for 1–2 minutes.

Prepare the pecan topping by combining the flour, brown sugar, butter, cinnamon, nutmeg, and salt in a medium bowl until moist and clumping together. Stir in the chopped pecans. Place in the freezer until ready to use. Peel the potatoes or slice down the center and scoop out the tender flesh into a large bowl.

Recipe Substitutions: Chicken – I used chicken thighs in this recipe as I think they are the tastiest cut to add to a casserole. But it’s totally fine to just chicken breast too. Chicken breasts are more likely to start to fall apart when slow cooked so you might want to add them whole rather than diced to prevent this.

Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.