Cheesy Carrot Casserole Recipe

This carrot casserole recipe is creamy, cheesy, and downright irresistible — the kind of side dish that steals the spotlight every time it’s on the table. It combines tender cooked carrots with a rich, buttery, and cheesy sauce, then tops everything with golden, crunchy breadcrumbs for the perfect contrast of creamy and crisp. It’s cozy, flavorful, and so good that even the pickiest eaters go back for seconds. If you’ve ever made my honey glazed candied carrots, then you already know how good my carrot recipes are — and this one might be my best yet. Whether you’re looking for an easy weeknight side dish or a vegetable casserole for Thanksgiving or Christmas, this recipe delivers that homestyle comfort you want without any hassle.

Why You'll Love This Carrot Casserole Recipe

• The flavor and texture combination is unbeatable: This isn’t your average veggie side — the tender carrots are baked into a tangy, creamy sauce with melted cheese and buttery crumbs on top. It’s savory, slightly sweet, and totally decadent. The layers of soft carrots, creamy filling, and crisp topping make every bite rich and satisfying.
• It’s always a crowd favorite: Every time I make this carrot casserole, it gets a ton of compliments. Even people who claim they don’t like carrots end up loving this dish — that’s how good it is. It’s one of those recipes that feels comforting and indulgent, yet simple enough for everyday dinners. If you’re hosting a holiday meal or family gathering, you can bet this casserole will be the first dish to be gone.
• It’s incredibly versatile: This casserole fits in anywhere — it’s an easy side dish for family dinners, potlucks, or holidays. It pairs beautifully with hearty mains like my southern meatloaf and Italian chicken cutlets, or Thanksgiving turkey, and it’s just as perfect served next to cream cheese mashed potatoes  and stuffing for a cozy holiday spread.
• Quick, easy, and make-ahead friendly: This recipe is made with simple, everyday ingredients like butter, cheese, breadcrumbs, and carrots, and it comes together in about 30 minutes. You can even make it ahead of time and bake it just before serving, making it perfect for Thanksgiving or dinner parties. 

Ingredients Needed

• 3 tbsp. Butter
• ¼ cup All-Purpose Flour
• 2 cups Half and Half
• 2 tbsp. Mustard
• Salt and Pepper
• 1 tsp. Onion Powder
• ½ tsp. Coriander
• 3 Carrots, peeled and sliced
• ½ cup Breadcrumbs or Ritz Crackers
• 1 cup Cheddar Cheese
• Fresh parsley to serve (optional)

How To Make Carrot Casserole

Step 1: Cook the Carrots and Make the Cream Sauce

First things first, you'll want to preheat the oven to 350°F (180ºC). Then, you can grab your favorite casserole dish or baking dish and prepare it by greasing the surface with either butter or oil.

Bring a pot of water to a boil and cook the carrots for about 7 minutes until slightly tender.

Next, you can make the cream sauce. To do that, heat a non-stick skillet to medium-high heat and add the butter and flour to it. Let this cook for a couple of minutes, stirring frequently, until a roux forms. Then add in the half and half, mustard, onion powder, coriander, salt, and pepper. Let everything cook for about 10 minutes, or until it thickens and resembles a rich cream sauce texture.

Step 2: Build The Casserole

So, now that your creamy sauce is nice and thick, you'll want to pour it into your prepared baking dish.

Next, layer the sauce with your sliced carrots, and then top it with more sauce. By the way, if you're using a smaller baking dish, then you may want to layer the cream sauce and sliced carrots until you run out of both.

To finish it off, you'll want to cover the top layer of carrots with the cheddar cheese, followed by the bread crumbs.

Step 3: Bake And Serve

Put the casserole in the oven and bake it for about 25-30 minutes or until the bread crumbs are golden brown and the cheese is bubbly. Also, I recommend checking the carrots to make sure they're fork-tender before removing the casserole from the oven. Finally, serve warm with fresh parsley on top, and enjoy!

Expert Tips for the Best Carrot Casserole

• Cook the carrots just until tender: You want the carrots to be soft enough to pierce with a fork but still hold their shape after baking. Overcooked carrots can become mushy once baked in the sauce. If you’re using frozen carrots, thaw and drain them well before layering to prevent extra moisture from thinning the sauce.
• Make a smooth roux for a creamy base: The roux — your butter and flour mixture — is the foundation of the casserole’s creamy texture. Cook it for 2–3 minutes until it turns slightly golden and smells nutty. This ensures the raw flour taste cooks out and gives your sauce that rich, velvety consistency. Stir constantly to prevent lumps or scorching.
• Add the half and half slowly: Pour the half and half in gradually while whisking to keep the sauce smooth and lump-free. Adding the liquid too quickly can cause clumps. Keep whisking as it thickens — a creamy, glossy sauce means your roux was cooked perfectly.
• Use freshly grated cheddar for better melting: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best texture, I always recommend you shred block cheddar cheese. Keep in mind sharp cheddar brings a stronger flavor, while mild cheddar makes the casserole creamier and more mellow. You can also mix cheddar with Parmesan or Gruyère for extra depth.
• Taste and adjust seasoning before baking: Once the sauce thickens, taste it and adjust with more salt, pepper, or mustard if needed. Remember, carrots are naturally sweet, and they get sweeter as they cook, so you want the sauce to be seasoned enough to balance that sweetness with savory richness.
• Layer evenly for consistent baking: When assembling, spread the sauce evenly across the bottom of the dish before layering in the carrots. Try to arrange the carrot slices in a single layer so every piece gets coated in that creamy sauce and bakes evenly under the cheese and breadcrumbs.
• Don’t skip the crunchy topping: That golden, crunchy breadcrumb topping is what makes this casserole irresistible. Use plain or buttered breadcrumbs, or mix in crushed crackers for extra crunch. For even more flavor, toss the breadcrumbs with a tablespoon of melted butter and a pinch of paprika before sprinkling on top.
• Bake until bubbly and golden: Every oven runs slightly differently, but the casserole should bake for about 25–30 minutes, or until the edges are bubbling and the top is golden brown. If the topping isn’t crisp enough, broil it for 1–2 minutes at the end — just keep a close eye on it so it doesn’t burn.
• Let it rest before serving: This step is key. Allow the casserole to cool for about 5–10 minutes after baking. The sauce will thicken slightly as it sets, giving you cleaner slices and a creamier texture. If you scoop it too soon, the sauce may look runny.

Carrot Casserole FAQS

Can I make carrot casserole ahead of time?

Yes! This carrot casserole is perfect for making ahead — especially for holidays like Thanksgiving or Christmas. You can assemble the casserole up to 24 hours in advance, cover it tightly with foil or plastic wrap, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. If baking straight from the fridge, add about 10 extra minutes to the bake time.

Can I freeze carrot casserole?

Absolutely. To freeze before baking, prepare the casserole but leave off the breadcrumb topping. Wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, add the topping, and bake until heated through and bubbly. If you’ve already baked it, let it cool completely before freezing. Reheat covered at 350°F (175°C) until warm.

Do I need to pre-cook the carrots?

Yes — it’s important to par-cook or steam the carrots before assembling the casserole. Raw carrots won’t fully soften in the oven. Boil or steam them just until fork-tender, about 7–10 minutes, then drain well before adding to the sauce. If using frozen carrots, simply thaw and pat them dry before layering.

What cheese works best for carrot casserole?

Sharp cheddar cheese is the most popular choice because it adds tanginess that balances the carrots’ natural sweetness. For a richer flavor, mix in some Parmesan or Gruyère. If you prefer something milder and creamier, try Colby Jack or Monterey Jack. Always shred your own cheese for the smoothest melt — pre-shredded cheese can make the sauce grainy.

Can I use baby carrots or frozen carrots?

Definitely! Both baby carrots and frozen carrots work great in this easy carrot casserole. If using baby carrots, slice them in half lengthwise so they cook evenly. Frozen carrots should be thawed and drained well before mixing to prevent extra water from thinning the sauce.

How do I keep the breadcrumb topping crispy?

For a crunchy, golden topping, make sure the vegetables are well-drained before baking — excess moisture softens the breadcrumbs. Toss the breadcrumbs with melted butter before sprinkling them over the top, and bake the casserole uncovered for the last 5–10 minutes. If reheating leftovers, bake uncovered to help crisp them up again.

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