Carrot Casserole Recipe

Name: Carrot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 c. chopped carrots (approximately 2 1/2 lb.); 1 1/2 c. water; 1 chicken bouillon cube; 1 bunch green onions; 2 Tbsp. margarine, melted; 8 oz. cheese, cubed; 1 (8 oz.) carton sour cream; 1/4 c. milk; 1 tsp. seasoned bread crumbs; 1 Tbsp. chopped fresh parsley

Servings: persons

5 1/2 c. chopped carrots (approximately 2 1/2 lb.)
1 1/2 c. water
1 chicken bouillon cube
1 bunch green onions
2 Tbsp. margarine, melted
8 oz. cheese, cubed
1 (8 oz.) carton sour cream
1/4 c. milk
1 tsp. seasoned bread crumbs
1 Tbsp. chopped fresh parsley

1
Combine first 3 ingredients in medium saucepan.
2
Cover; bring to a boil and cook 15 to 20 minutes or until carrots are crisp-tender.
3
Drain.
4
Saute chopped green onions in butter. Remove from heat.
5
Add cheese spread, sour cream and milk.
6
Blend well.
7
Stir in carrots.
8
Spoon into greased 2-quart casserole. Sprinkle with bread crumbs and parsley.
9
Bake at 350u00b0 for 20 minutes or until hot.
10
8 servings.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 1/2 c. chopped carrots (approximately 2 1/2 lb.), 1 1/2 c. water, 1 chicken bouillon cube, 1 bunch green onions, and more.

Yes, Carrot Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Casserole

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