Linda, this one is from my Ultimate Southern Living cookbook, and although the carrots aren't processed it sounds similar to what you describe. I have never tried it, but it sounds pretty good. No reason why you couldn't bake in individual ramekins.

Cheese Scalloped Carrots

2 lb carrots, peeled and sliced
1/2 c finely chopped celery
1/4 c finely chopped onion
2 T butter, melted
2 T AP flour
1/2 tsp salt
1/4 tsp dry mustard
dash of pepper
1-1/2 c milk
1 c (4 oz) shredded cheddar cheese
1 c soft breadcrumbs
2 T butter, melted
2 T chopped fresh parsley

Cover and cook carrots in small amount of boiling, salted water 8-10 minutes or until tender. Drain & set aside.

Saute celery and onion in 2T butter in heavy saucepan until tender. Add flour and next 3 ingredients, stirring until blended. Cook 1 minute, stirring constantly.

Gradually add milk, cook over medium heat, stirring constantly until thickened and bubbly. Stir in cheese and carrots, spoon into lightly greased casserole.

Combine bread crumbs, 2T butter and parsley; sprinkle over carrot mixture.

Bake, uncovered at 350F for 25 minutes. 6 servings.

Linda

Hmmm....looks like it would work....but I don't want the chedder nor the mustard.
Wonder if I could omit the mustard and sub cream cheese for the chedderNo eggs?
Hmm....it's pretty much carrots in a thick bechamel with onion and celery...
Hmm....but 1 1/2 cups of milk...with only 2 T of flour, no eggs and the bread crumbs are sprinkled over the top...
Sounds moister than I want...more like scalloped potatoes...but carrots. I'm looking for a dish that would un mold....but I wouldn't I would serve it in the ramekin.
Wonder about putting all into the cuisinart?
But I may play with it..
Thanks...

Linda, I see one in my old Farm Journal Vegetable book.

Oregon Carrot Casserole

20 med carrots
1/2 tsp salt
1/8 tsp pepper
1 Tbsp finely chopped candied ginger
1/4 C butter
1/4 C undiluted evaporated milk
1/2 C coarsely chopped walnuts
2-3 Tbsp corn flake crumbs

Peel and cook carrots until tender. Drain and mash.
Add salt, pepper, ginger, 2 Tbsp butter and evap. milk. Beat well with mixer.
Turn into a well greased 1 1/2 qt casserole (use remaining 2 tbsp butter). Sprinkle with nuts and crumbs.
Bake at 350, 20-30 min.

Written before we all had FP's!

Nancy

Sounds like what old cookbooks used to call carrot timbales - finely chopped cooked carrots, onion and celery, beaten eggs, melted butter, S & P, a little lemon juice. Put in buttered custard cups or ramekins and steam on a rack in a covered pan with a sheet of tin foil over the top so the steam on the lid doesn't drip back into the carrots. Cool for 5 minutes, then unmold.

Ok....I know enough now to wing it....love the idea of the ginger...!
Forgot all about carrot timbals!
Now....do you suppose the grand kids will eat that? How about the son in law? LOL!
I know one grand son who will wolf it down...and perhaps 2...
But the rest will have to be happy with Bunny Buns! LOL!
Linda C

I have that old Farm Journal cookbook. I'm amazed sometimes at how "modern" the recipes are (or I suppose I should say "timeless").

For me the candied ginger is a perfect addition to carrots.

Carol

Carol, I was thinking the same thing. I have some candied ginger that I picked up not long ago and I have carrots. So guess I'll have a go at it myself.

I was hung up on the brown sugar and carrot combo for years, time to try something old (new).

Nancy

Orange is good with carrots too...

Linda, check out this recipe. I saw this show last week and the host made a pea flan. But you could use carrots, broccoli, asparagus, etc..

Ann

I love carrots any which way. Here's a couple recipes to add.

CARROTS WITH FLAIR

1/3 cup chopped onion
½ cup mayo
2 Tbsp. horseradish
1/8 tsp pepper
1 slice whole wheat bread
½ Tbsp. butter
Paprika

Peel and julienne carrots. Place in microwave dish and add 1 cup water. Cover and cook in microwave approx. 5 minutes or until tender. Drain, reserving ¼ cup liquid. Place carrots in a shallow 1 ½ qt casserole coated with no stick spray. Combine reserved carrot liquid, onion, mayo, horseradish, and pepper. Spoon over top of carrots. Place bread in food processor until turns into crumbs. Stir in butter and sprinkle over top of carrots. Sprinkle with paprika. Bake, uncovered, 15 to 20 minutes.

Yield: 6 servings Louisiana Kitchen

This is from a German Baptist cookbook. HavenÂt found any recipes I wouldnÂt try again. Very short instructions, however.

CARROT CASSEROLE (Very, Very Good)

12 carrots, sliced, cooked
3 cups buttered bread crumbs
½ lb. grated cheese

Sauce:
1 chopped onion
2 cups milk
¼ cup margarine (butter)
¼ cup flour
dasg of pepper
dash of celery salt
1 tsp. salt
1 ¼ tsp. dry mustard

Arrange layers of carrots, cheese and crumbs twice. Pour sauce over and sprinkle with crumbs. Bake at 350 degrees for 45 minutes.

Here's another old recipe. I use a little less nutmeg.

CARROT CUSTARD Â serves 6

14 oz. carrots, peeled and cut into 1-inch pieces
2 Tbs. butter, at room temperature
2 eggs
1/ 2 cup milk
3 Tbs. evaporated milk
1/ 4 tsp. ground nutmeg
1/ 2 tsp. salt
dash of black pepper

Preheat oven to 375 degrees and put rack in middle oven position. Butter a 9 inch round cake pan and set aside. Put a kettle of water on to boil.

Boil carrots until very tender, about 30 minutes, and drain. In blender or food processor, process carrots with the butter for 10 seconds. Add remaining ingredients and process for 30 seconds more, until well pureed. Adjust seasoning if necessary.

Pour mixture into cake pan and put the pan in a large ovenproof pan. Pour enough boiling water around it to come halfway up the side of the cake pan. Put the pan in the oven and bake for 30 to 35 minutes. Mixture will be firm and set. If using immediately, allow enough time to let it rest for 10 minutes after it has been taken out of the water. When ready to serve, loosen edges gently with a knife and invert it onto the serving platter.

Linda, Please promise to post a recipe for what you make and a report. Sounds wonderful. Although you also can't get much better then the carrots and parsnips I roasted last night with a little shallot herb butter. Julian wanted a whole plate full.

-Robin

lindac: I've never made this in ramekins, but I'm sure it could be. You'd probably have to cut the carrots in a different shape. This is fantastic with beef since it has horseradish in it. I like to overcook it and get the top brown and crispy.

CARROT CASSEROLE

4 lbs carrots (2 - 3 lbs if peeled)
1/2 c. carrot juice (from cooked carrots)
1 c. mayo (must use Hellmans!)
4 Tbs. horseradish
4 Tbs. minced onion
1 1/2 c. finely crushed wheat thins (1/2 - 3/4 box)
salt and pepper
butter

1. Peel carrots, cut into 2" pieces and quarter each piece. Boil carrots in water until tender.
2. Drain carrots and reserve juice for the sauce.
3. Combine carrot juice, mayo, onion and horseradish.
4. Layer 1/2 of the carrots in a casserole dish. Dot with butter and dust with salt and pepper. Sprinkle with 1/2 of the wheat thins and 1/2 of the sauce. Repeat #4.
5. Bake for 45 - 60 minutes at 375 (or until browned).