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    You are in: Home / Recipes / Cheesy Carrot Casserole Recipe
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    Cheesy Carrot Casserole

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 29, 2009

      Very nice but I enjoyed the left overs more than when i had the actual dish. Maybe I'm weird..lol

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    • on May 30, 2007

      I was very pleased with this dish. The actual prep time was much lower as the carrots boil time was not labor intensive. I used fat free cream of mushroom soup and a lower fat content butter(Can't Believe It's Not Butter)to make it healthier. It was a very nice change from the typical carrots on the side!

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    • on February 05, 2005

      I liked the taste of this--it's a nice way to dress up carrots a bit--but there are a couple of things I'll change next time. You definitely need two full pounds of carrots (I was a bit short, thought it wouldn't matter--it did) and I may go a little above that, as it was a bit too soupy this time. I think I'll also use 2 Tbsp. of margarine and 1 c. of cheese, as the mushroom soup tended to overpower the taste of both. I left out the onion since I don't like it, so I just mixed the margarine in with the cooked carrots until their heat melted it, and then stirred in the soup and cheese. And finally, the bread crumbs got very dry as the dish baked, and I think I'll mix them with 1 Tbsp. of melted margarine next time.

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    Nutritional Facts for Cheesy Carrot Casserole

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 160.9
     
    Calories from Fat 62
    39%
    Total Fat 6.9 g
    10%
    Saturated Fat 2.5 g
    12%
    Cholesterol 8.2 mg
    2%
    Sodium 531.4 mg
    22%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 6.4 g
    25%
    Protein 6.2 g
    12%

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