Microwave Carrot Casserole Recipe

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Microwave Carrot Casserole Recipe

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MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1-1/2 pounds carrots, shredded
  • 1/4 cup water
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium onion, chopped
  • 1/4 cup milk
  • 1/2 teaspoon ground mustard
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or margarine, melted

Directions

In a 1-1/2-qt. microwave-safe dish, combine carrots and water. Cover and microwave on high for 6-8 minutes or until crisp-tender, stirring once; drain and return to dish.
In a bowl, combine the soup, cheese, onion, milk and mustard. Pour over carrots; stir to coat. Cover and microwave on high for 2 minutes. Toss the bread crumbs and butter; sprinkle over the top. Cover and microwave on high 2 minutes longer. Let stand for 2 minutes. Yield: 4 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Carrot Casserole in Country Woman September/October 2001, p35

Nutritional Facts

1/2 cup: 293 calories, 15g fat (9g saturated fat), 43mg cholesterol, 849mg sodium, 31g carbohydrate (15g sugars, 7g fiber), 11g protein.

  • 1-1/2 pounds carrots, shredded
  • 1/4 cup water
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium onion, chopped
  • 1/4 cup milk
  • 1/2 teaspoon ground mustard
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or margarine, melted
  1. In a 1-1/2-qt. microwave-safe dish, combine carrots and water. Cover and microwave on high for 6-8 minutes or until crisp-tender, stirring once; drain and return to dish.
  2. In a bowl, combine the soup, cheese, onion, milk and mustard. Pour over carrots; stir to coat. Cover and microwave on high for 2 minutes. Toss the bread crumbs and butter; sprinkle over the top. Cover and microwave on high 2 minutes longer. Let stand for 2 minutes. Yield: 4 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Carrot Casserole in Country Woman September/October 2001, p35

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