Carrots Supreme Recipe

5 3 5
Carrots Supreme Recipe
Carrots Supreme Recipe photo by Taste of Home
Publisher Photo

Carrots Supreme Recipe

Read Reviews
5 3 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Directions

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

Nutritional Facts

1 cup: 142 calories, 4g fat (2g saturated fat), 7mg cholesterol, 420mg sodium, 22g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCarrots Supreme

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
keely27 User ID: 4249986 240439
Reviewed Dec. 28, 2015

"I used two cans of cooked carrots, which makes this a very quick and pantry-friendly side dish"

MY REVIEW
delowenstein User ID: 3766053 224412
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
jdh0731 User ID: 3723039 49278
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."

Loading Image