This carrot casserole recipe combines cheese, butter, breadcrumbs, and carrots to create one of the most delicious side dishes of all time. Honestly, it's so decadent and delicious that even the pickiest of eaters will get excited over this dish. So, the next time you need a quick, easy, and delicious side to serve at dinner, look no further than this recipe!
I know I'm biased, but I think the best way to eat carrots is by using them to make this baked carrot casserole. Don't get me wrong. Carrots are good served in other ways, these honey glazed candied carrots are proof of that, but I don't think anything comes close to this easy casserole recipe.
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Why You'll Love This Carrot Casserole Recipe
Versatile. This is a great recipe to serve for a big dinner! It makes the ideal side for things like this southern meatloaf and Italian chicken cutlets. It's also perfect for Thanksgiving dinner with these cream cheese mashed potatoes.
Amazing combination. The tender cooked carrots get baked into a tangy, creamy sauce, then topped with a generous amount of cheese and crunchy bread crumbs. It's savory, slightly sweet, and ridiculously decadent.
Crowd favorite. Every time I make this casserole, it's a huge hit with everyone who tries it. Even picky eaters and people who say they don't like carrots love it, so I know it'll be a huge hit whenever you serve it.
- Flour- All-Purpose Flour
- Half and half- to add some delicious creaminess to the filling.
- Mustard- for the best flavor.
- Salt and pepper
- Onion powder- for a little savoriness.
- Coriander- the perfect spice.
- Carrots- peeled and sliced.
- Breadcrumbs- or crushed Ritz crackers for the crunchy topping.
- Cheddar cheese- or any shredded cheese, like shredded mozzarella or parmesan.
- Fresh parsley- optional to serve with.
How To Make Carrot Casserole
Step 1: 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.
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. A roux is basically a thick paste that will help thicken the sauce and make for a richer consistency.
Once you have your roux, add in the half and half, mustard, onion powder, coriander, salt, and pepper. Now 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.
Anyway, 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
So, now that the casserole is complete, you can put it 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 and making sure they are fork-tender, too, before removing the casserole from the oven.
Finally, serve warm with fresh parsley on top, and enjoy!
Storage and Reheating Instructions
If you have any leftovers, it's super easy to store them. You can either wrap the entire casserole dish tightly in plastic wrap and store the whole thing in the fridge, or you can put the leftovers in an airtight container and store them in the fridge for up to 3-4 days. By the way, if you want to store this casserole for even longer, you can freeze it for up to 6 months.
I recommend either placing your leftovers in a preheated oven set to 350°F for about 10-12 minutes or microwaving them in 30-second increments until thoroughly warm.
With that said, if you're reheating the frozen casserole, you'll want to heat it in the oven for about double the time.
More Casserole Recipes
- Paula Deen corn casserole
- Corn casserole without Jiffy
- Chicken divan
- Million dollar chicken casserole.
- Vegetarian tater tot casserole
- Philly Cheesesteak casserole
- Crack chicken casserole
- Sweet potato casserole with canned yams
- Sausage green bean potato casserole
- 3 tbsp. Butter
- ¼ cup All-Purpose Flour
- 2 cups Half and Half Milk
- 2 tbsp. Mustard
- Salt and Pepper
- 1 tsp. Onion Powder
- ½ tsp. Coriander
- 3 Carrots, peeled and sliced
- ½ cup Breadcrumbs
- 1 cup Cheddar Cheese
- Fresh parsley to serve (optional)
- Preheat the oven to 350°F (180ºC).
- Heat a non-stick skillet to medium high and add butter and flour, cook for a couple of minutes or until a roux forms (a thick paste).
- Add half and half, mustard, onion powder, coriander, salt, and pepper. Cook for 10 minutes or until it thickens.
- Grease a baking dish and pour the sauce into it. Layer the sauce with the sliced carrots.
- Top with a layer of cheddar cheese and breadcrumbs.
- Bake for 25-30 minutes or until bubbly.
- Serve with fresh parsley.
Serving Size:1 serving
Amount Per Serving: Calories: 268Total Fat: 20gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 9g