Quick N Tasty Carrot Casserole |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I have been on a mission to find something different to take to Mom's on Thanksgiving. (Aren't we all? LOL) And, something that the picky eaters , namely Dad, would eat. As I was browsing my cookbooks and the web, I started seeing carrot casseroles. Read more ...cool, I thought. Then, I noticed they called for the carrots to be mashed, and for sugar. ummmm.....NO....I want to bite into the carrots, and sugar is for dessert...so, here is what I came up with. We really liked it. This was the first run. I have a couple of ideas of variations dancin' through my head, but, we liked this one, so, here it is! Ingredients:
1 med bunch carrots, peeled and chunked (i usually buy the peeled baby carrots for convenience, and you could do that, but, i wanted large chunks) |
4-5 rigs celery, chunked |
1 large yellow onion, large diced |
1 tub fresh mushrooms, quartered (i actually bought the larger mushrooms that you indivdually bag, and eyeballed it to match the amount in the tubs) |
1 red pepper, chopped large |
1/2 stick margarine |
chicken or veg stock |
kosher salt |
fresh ground black pepper |
veg-it seasoning (i think ms. dash would work, too) |
1/2 t worcestershire |
1/2 t lea & perrins chicken marinade |
splash or two of dry white wine |
1 can cream of selery soup |
1 handful grated parmesan |
pepperidge farm stuffing mix |
Directions:
1. In a deep, 12 inch skillet, melt the butter
2. Add in veggies
3. Season with a couple if pinches of salt, 2 or 3 grinds of pepper, and a couple shakes of Veg-It
4. Saute about 5 minutes
5. Add worcestershire, marinade and wine
6. Cook together about 8 minutes
7. Remove from heat
8. Stir in parmesan and soup
9. Transfer to buttered casserole dish
10. Lightly cover with stuffing mix
11. Bake at 350 about 30 minutes, until bubbly around edges, and stuffing has browned slightly
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