carrot casserole with horseradish


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.


Carrot Casserole Food, Snack recipes, Snacks

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 The English Kitchen

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.


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.


Creamy Carrot Casserole

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.


Cheesy Carrot Casserole with Bread Crumb Topping Courtney's Sweets

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


Cheddar Crusted Carrot Casserole

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.


Horseradish Carrot Casserole

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 Marguerites Cookbook

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 Can't Stay Out of the Kitchen Carrot casserole

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 The English Kitchen

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 POPSUGAR Food

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.


Playing With My Food! Cheesy 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 Marguerites Cookbook

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 with Crumb Topping Food Fanatic

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 with horseradish

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.