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Carrots Supreme Recipe
Carrots Supreme Recipe photo by Taste of Home

Carrots Supreme Recipe

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This creamy carrot casserole is always a hit. An easy-to-fix but very special side dish, it goes well with almost any meat or poultry. Even though I serve these dressed-up-carrots often, my family still requests them for Christmas dinner.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 8 cups sliced carrots
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup grated Parmesan cheese
  • 1 cup soft bread crumbs

Nutritional Facts

One serving (1 cup) equals 142 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 420 mg sodium, 22 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.

Directions

  1. 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.
  2. 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. Yield: 8 servings.
Originally published as Carrots Supreme in Taste of Home December/January 2001, p31

Nutritional Facts

One serving (1 cup) equals 142 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 420 mg sodium, 22 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.

Reviews for Carrots Supreme

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   (5)
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MY REVIEW
Reviewed Apr. 7, 2015

"I did make adjustments by using 4 cups sliced COOKED baby carrots, 1 lb.2oz.-can Progresso Creamy Mushroom Soup, 1 small onion, chopped, 2 tsp. Worcestershire sauce, 1/2 tsp. salt, 1/4 tsp. pepper, 1/2 cup shredded Cheddar cheese in place of Parmesan cheese and 1/2 box turkey stuffing mix, using 1 cup water and 2 Tbsp. Light Smart Balance, 1 cup of the stuffing mix for the topping in place of the soft bread crumbs. I didn't use any butter to saute the onion-I just added the onion to the sliced carrots, mushroom soup, Worcestershire sauce, salt, pepper, and Cheddar cheese. I also did omit the canned mushrooms. I then topped with the prepared stuffing and I baked at 350o F. for 45 minutes, uncovered. This dish I'd wanted to try and since there were a # of ingredients which I DID have available, I tested this recipe! Thank you for sharing this carrot dish! delowenstein"

MY REVIEW
Reviewed Mar. 24, 2014

"This is the second time I made this dish - the first time I made this my hubby was "trying" to help me out. Bad Idea! He thought I was making sweet potato casserole and ADDED MARSHMALLOWS to this! I didn't realize this until I took it out of the oven."

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