Carrot Casserole

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Senior Cook
Aug 27, 2004
We call these 'Ethlynn's Carrots' because my great aunt used to always be in charge of bringing them to family functions. They sound a bit unconventional, but are tremendously good.

Carrot Casserole
2 lb Carrots, sliced
1/4 c Brown sugar
1/4 lb Velveeta cheese
1/2 c Butter
1 c crushed cornflakes or frosted flakes
2 tb Butter, melted

1.Cook carrots until just tender. Place in a 13x9 inch baking dish.
2.Melt the butter, Velveeta cheese and brown sugar in a saucepan. Pour over the carrots.
3.Mix 2 tb butter with the crushed cornflakes/frosted flakes. Sprinkle the cornflakes over the top of the carrots and sauce. Bake at 350F until bubbly. Let stand before serving.


Assistant Cook
Oct 30, 2004

this really sounds delicious. I think I will try it.

I too have an unconventional recipe for carrots...... cooked in microwave. It goes well anytime as a side dish or a snack

1 lb carrots (grated)

1 cup boiled green peas

1 onion chopped fine

1/4 tea sp. mustard seeds

Salt and pepper to taste.

butter 1 tb sp.

In a microwave safe bowl melt the butter on HI 30 sec to 1 min add mustard seeds and micro HI 30 sec
Add the chopped onions. Micro HI for 2 min. Stir in between. They should be light brown.

Add the grated carrots, salt and pepper. Micro HI for 3-4 min.

Next add the green peas. Mix well and Micro HI for another 2 min.

The final dish should be such that the carrots are firm but cooked.

Sprinkle dried oregano.

The timing may need adjustments for different types of microwaves.

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