Quick N Tasty Carrot Casserole
From sparow64 15 years ago
- 35 minutes to make
- Serves 6
I have been on a mission to find "something different" to take to Mom's on Thanksgiving. (Aren't we all? LOL) And, something that the "picky eaters", namely Dad, would eat. As I was browsing my cookbooks and the web, I started seeing carrot casseroles. Read more ..cool, I thought. Then, I noticed they called for the carrots to be mashed, and for sugar. ummmm.....NO....I want to bite into the carrots, and sugar is for dessert...so, here is what I came up with. We really liked it. This was the first run. I have a couple of ideas of variations dancin' through my head, but, we liked this one, so, here it is! See less
Ingredients
- 1 med bunch carrots, peeled and chunked (I usually buy the peeled baby carrots for convenience, and you could do that, but, I wanted large chunks) shopping list
- 4-5 rigs celery, chunked shopping list
- 1 large yellow onion, large diced shopping list
- 1 tub fresh mushrooms, quartered (I actually bought the larger mushrooms that you indivdually bag, and eyeballed it to match the amount in the tubs) shopping list
- 1 red pepper, chopped large shopping list
- 1/2 stick margarine shopping list
- chicken or veg stock shopping list
- kosher salt shopping list
- fresh ground black pepper shopping list
- Veg-It seasoning (I think ms. dash would work, too) shopping list
- 1/2 t worcestershire shopping list
- 1/2 t lea & perrins chicken marinade shopping list
- Splash or two of dry white wine shopping list
- 1 can cream of selery soup shopping list
- 1 handful grated parmesan shopping list
- pepperidge Farm Stuffing Mix shopping list
How to make it
- In a deep, 12 inch skillet, melt the butter
- Add in veggies
- Season with a couple if pinches of salt, 2 or 3 grinds of pepper, and a couple shakes of Veg-It
- Saute about 5 minutes
- Add worcestershire, marinade and wine
- Cook together about 8 minutes
- Remove from heat
- Stir in parmesan and soup
- Transfer to buttered casserole dish
- Lightly cover with stuffing mix
- Bake at 350 about 30 minutes, until bubbly around edges, and stuffing has browned slightly
The Rating
Reviewed by 5 people-
This sounds really good. I think your parents will be happy! This does sound like a nice Thanksgiving dish alternative!
juels
in Clayton loved it
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Sparow,
Simply lovely! 5 here. Hope Dad likes it.
Lorraine
lacrenshaw
in Horsham loved it
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Hey sparrow i love this i printed it out im gonna make it too yummmmm thanks youdas gonna love this .maybe you should dress up in a bunny suit and to deliver it hahahaa i want a copy too!!!hahaha
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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