How many servings does this recipe make?

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

What ingredients do I need for Easy Carrot-Mushroom Bake?

You need 9 ingredients. The key ingredients include: 8 cups sliced carrots, cooked and drained, 1 small onion, chopped, 1 -2 tablespoon fresh minced garlic (optional or to taste), 3 tablespoons butter, and more.

Is Easy Carrot-Mushroom Bake suitable as soups & stews?

Yes, Easy Carrot-Mushroom Bake falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Easy Carrot-Mushroom Bake?

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

Easy Carrot-Mushroom Bake Recipe

Name: Easy Carrot-Mushroom Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups sliced carrots, cooked and drained; 1 small onion, chopped; 1 -2 tablespoon fresh minced garlic (optional or to taste); 3 tablespoons butter; 1 (10 ounce) can cream of mushroom soup, undiluted; 1/2 lb fresh mushrooms, sauteed (or use cannned mushrooms, drained); 1/2 cup parmesan cheese; salt and pepper; 1 1/2 cups soft breadcrumbs

Easy Carrot-Mushroom Bake – a delicious recipe with carrots, onion, garlic, butter, cream of mushroom soup, fresh mushrooms. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

8 cups sliced carrots, cooked and drained
1 small onion, chopped
1 -2 tablespoon fresh minced garlic (optional or to taste)
3 tablespoons butter
1 (10 ounce) can cream of mushroom soup, undiluted
1/2 lb fresh mushrooms, sauteed (or use cannned mushrooms, drained)
1/2 cup parmesan cheese
salt and pepper
1 1/2 cups soft breadcrumbs

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
520 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Easy Carrot-Mushroom Bake

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