Best 7 Carrot Potato Casserole Recipes

SWEET POTATO & CARROT CASSEROLE

Steps:

• Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.

CARROT POTATO CASSEROLE

Steps:

• In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

SWEET POTATO AND CARROT CASSEROLE

Steps:

• In a big pot, add potatoes, carrots, and enough water to cover; bring to a boil; lower heat to low,cover, and simmer 30 minutes or until vegetables are very tender.
• Drain vegetables; then transfer to a large mixing bowl.
• Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).
• Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.
• Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.
• Bake in a 350° oven for 30 minutes or until slightly browned.

BACON, POTATO, CARROT, ONION CASSEROLE

Steps:

• In large pot, put potato chunks in 2 qts of water and bring to boil, cover and cook about 10 minutes. Drain.
• In frying pan, cook bacon until slightly crisp. Take out of pan to cool.
• Note: Add 2 tblsp vegetable oil to pan if you are using precooked bacon and you need oil to fry onions.
• Add diced onions and boiled potatoes, cook until slightly browned.
• Use 1 tblsp of oil or bacon grease to coat a 4 qt casserole dish.
• Add onions and potatoes.
• Cut cooked bacon into pieces.
• Preheat oven 350*.
• In mixing bowl, add bacon, grated carrots.
• pimentos, mayonnaise, margarine, sour cream, celery seed, bonapetite seasoning, yellow mustard, salt and pepper.Mix well.
• Note: Delete 1/2 tsp salt if using bonapetite seasoning, that has salt, pepper and garlic. If you don't have that seasoning, use 1 clove crushed garlic or 1 tsp minced fresh garlic in a jar, the salt and white pepper.
• Caution: Use mustard only if you love the flavor of mustard because it will really flavor when combined with the mayonnaise.
• Pour over potatoes and onions.
• Cover the casserole.Cook one hour.If refrigerated allow an extra 10 minutes cooking time.
• After cooking let set 10 minutes.
• Addition: Serve a bowl of grated cheese on the side to sprinkle on top of each serving if desired.

CARROT SWEET POTATO CASSEROLE

Steps:

• 1. 1. Preheat oven to 325 degrees Grease a 1 quart casserole dish.
• 2. 2. Place sliced carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain.
• 3. 3. Using a blender, food processor, or potato masher, puree carrots to a smooth consistency.
• 4. 4. In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish.
• 5. 5. Bake for 25 to 30 minutes in the preheated oven, or until set.

POTATO, GREEN BEAN, CARROT CASSEROLE

Steps:

• Preheat oven to 400 degrees. Toss vegetables, olive oil, thyme, salt, and pepper in a baking dish. Whisk together milk, stock, egg, and cheeses into a bowl. Pour over vegetables and stir everything together. Use a spatula to press vegetables further into liquid. Sprinkle bread crumbs on top. Bake for 1 hour, or until bubbling and vegetables are tender.

SWEET POTATO-CARROT CASSEROLE

Steps:

• Preheat oven to 400°. Bake sweet potatoes on an aluminum foil-lined 15- x 10-inch jelly-roll pan 1 hour or until tender. Reduce oven temperature to 350°. Cool potatoes 30 minutes.
• Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain.
• Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl.
• Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
• Bake at 350° for 30 minutes or until thoroughly heated. Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are golden brown. Remove from oven, and sprinkle with Sugar-and-Spice Pecans.
• Note: To make ahead, prepare recipe as directed through Step 4; cover and chill up to 24 hours. Remove from refrigerator, and let stand 30 minutes. Proceed with recipe as directed in Step