Carrot And Mushroom Casserole With Bacon Recipes

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
• Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
• Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
• Toss croutons with 1/3 cup melted butter; scatter over casserole.
• Bake in preheated oven for 20 to 30 minutes, or until heated through.

Steps:

• Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

Steps:

• 1. Preheat oven to 375 degrees F.Lightly coat a 2 quart rectangular baking dish with cooking spray.
• 2. Heat olive oil in a large skillet over medium heat.Add sliced carrots and saute for 6 minutes or until are tender.Remove from heat and set aside.
• 3. Cook pasta according to package directions;drain.
• 4. In a medium saucepan,heat margarine over medium heat.Add sliced mushrooms and chopped red onions.Cook until tender,about 5 minutes.
• 5. Sprinkle flour over mushroom mixture.Cook and stir for 1 minute.Add milk,red pepper flakes and sea salt/black pepper.
• 6. Cook and stir over medium heat until thickened and bubbly.Remove from heat;stir in sauteed carrots.
• 7. Add cooked pasta.Gently fold to combine.Transfer half of the pasta mixture to to the prepared baking dish.Sprinkle with half of the cheese.Add cooked bacon bits and remaining pasta mixture and cheese.
• 8. Bake,uncovered,25 minutes or until heated through and cheese is melted.

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart casserole dish.
• Saute onions and garlic in butter for about 3-4 minutes or until tender.
• Add in cooked carrots, cream of mushroom soup, sauteed mushrooms and Parmesan cheese, season with salt and pepper to taste; mix to combine.
• Transfer mixture to prepared baking dish.
• Sprinkle with breadcrumbs.
• Bake uncovered for about 25-30 minutes.