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Nobody in my family likes to eat vegetables very much. Neither do I. I knew this needed to change so I created this easy to assemble baked carrot dish one night from ingredients I had on hand. Cream cheese, cheddar cheese, bread crumbs, and buttery cornflakes all distract the consumer from the real treasure lying within, but they're still eating carrots! Try this for your next meal.......
You will need:
2 1/2 cups carrots, peeled and chopped
1/4 teaspoon salt
1/2 cup sliced OR shredded cheddar cheese
3 oz. cream cheese, cubed
1/4 cup soft bread crumbs
1/4 cup slivered almonds
1/4 cup crushed cornflakes
1 tablespoon melted butter
1) Place carrots in a greased 1.5 liter baking dish. Top with cheese slices or shredded cheese, salt, and cream cheese. Sprinkle with bread crumbs and almonds.
2) Toss melted butter with cornflakes. Sprinkle over top.
3) Bake; covered; at 400 degrees for 35-40 minutes or until carrots are tender.
This sounds so good Its on my to try list thank you for sharing it
We love carrots, in any shape or form, raw or cooked, so this recipe will be one that I will try. But, can you tell me the number of servings from this recipe? I will need to cut it down to serve two... My guess is that one serving would be 1/2 cup of carrots, so maybe this is designed for five servings?
♥ Life is a song, sing it. Life is a game, play it. Life is a challenge, meet it. Life is a dream, realize it, Life is a sacrifice, offer it. Life is love, enjoy it. And, life is cooking, eat it. (Sai Baba & Judy)♥
♥ Judy Batson, Field Editor, Taste of Home, 2009 ♥ Reader Council, Simple & Delicious, 2011♥ Contest Winner, Country Woman, 2011♥ Meet me at Cooking for Two.
Just a shame you have to add so much cheese to make your kids eat them... I tried making fresh juice from carrots, maybe add some orange and my friends who normally dont like vegetables absolutely love it! :)
Try roasting the carrots; they come out nice and sweet! You can use fresh carrots or those mini-carrots that are already peeled. Toss with a little oil, salt and pepper. Roast at 400 degrees for about 30 minutes, stirring a few times until browned & tender.
Love that tip, Ann - thanks! I usually have baby carrots on hand, and will definitely be trying that one.
Taste of Home Field Editor
"It's not cooking if you're not making a mess."
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