carrot and mushroom casserole with bacon

Recipe by
raymond spencer
st bernard, LA

This new carrot casserole recipe is dressed like mac and cheese, with cavatappi pasta. It's also filled with mushrooms and bacon.

yield 6 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For carrot and mushroom casserole with bacon

  • 1 c
    shaved Parmesan cheese
  • 1 Tbsp
    olive oil
  • 3 lg
    carrots, sliced
  • 2 Tbsp
    garlic and herb seasoning
  • 8 oz
    dried cavatappi pasta
  • 1 Tbsp
    margarine
  • 8 oz
    button mushrooms, sliced
  • 1 md
    red onion, chopped
  • 2 Tbsp
    all purpose flour
  • 1 c
    whole milk
  • 2 tsp
    crushed red pepper flakes
  • 2 tsp
    sea salt mixed with black pepper
  • 1 3/4 c
    shredded Italian cheese blend
  • 6
    bacon strips, cooked and crumbled

How To Make carrot and mushroom casserole with bacon

  • 1
    Preheat oven to 375 degrees F.
  • 2
    Coat the bottom and sides of a 2-quart rectangular baking dish with cooking spray. Add shaved Parmesan cheese.
  • 3
    Heat the olive oil in a large skillet over medium heat. Add the sliced carrots and saute for 6 minutes or until are tender. Season with garlic and herb seasoning. Remove from heat and set aside.
  • 4
    Cook cavatappi pasta according to package directions; drain.
  • 5
    In a medium saucepan, heat the margarine over medium heat. Add sliced mushrooms and chopped red onions. Cook until tender, about 5 minutes.
  • 6
    Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add the milk, red pepper flakes and sea salt/black pepper.
  • 7
    Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in sauteed carrots.
  • 8
    Add the cooked pasta. Gently fold to combine. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add the cooked bacon bits and remaining pasta mixture and cheese.
  • 9
    Bake uncovered for 25 minutes or until heated through and cheese is melted.
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