Carrot Casserole

You’ve tried all the other casseroles, now it’s time for a cheesy, crispy, and creamy Carrot Casserole to put on your table with your favorite main dish

I’ve had a lot of casseroles in my lifetime, and most of them are pretty much the same, so when I tried my friend Sandy’s carrot version I didn’t think it would be that different but was I wrong! I love cheesy and creamy main flavors with a delicious crunch of cornflakes on top…they add a touch of sweetness. This casserole recipe is great a addition to any holiday meal! You can use up leftover baby carrots or even regular carrots! Both work to put a fun new spin on this new comfort food favorite. This would be great on your Thanksgiving/Christmas menu, or even for an Easter dinner. Either way, it’s a delicious addition to your side dishes any time of year, and one that doesn’t require cream of celery soup or dry mustard which usually means an extra trip to the grocery store.

I think meatloaf and casseroles go together really well, especially in the cooler months when you can use a hearty hot dish to fill you up and keep you warm. I have an easy Instant Pot Meatloaf that comes out perfect every time and you won’t believe how moist and full of flavor it is until you try it.

Why You’ll Love This Carrot Casserole Recipe

  • Carrots get sweeter when they cook, taking on the flavors of the ingredients you cook them in
  • Ready in just over a half-hour, you can easily make it for a gathering or weeknight dinner perfect side dish
  • Adding a creamy cheese sauce to carrots makes this a recipe even picky kids will ask for

Ingredients:

  • Salted butter
  • Onion
  • Flour
  • Salt
  • Pepper
  • Milk
  • Cream
  • Cheddar cheese
  • Carrots
  • Parsley flakes
  • Cornflakes

See the recipe card for quantities.

How to Bake Carrot Casserole

  1. Preheat the oven to 350 degrees.  
  2. Generously spray a 9X11 baking dish or casserole dish with cooking spray.
  3. Melt butter in a large pot or a large skillet over medium heat  (I use a dutch oven.) Add in the onions and saute them in the melted butter until they are softened.
  4. Whisk in the flour, salt, and pepper. Cook this for at least 3 minutes or until it is bubbly. 
  5. Add the milk and cream. Stirring constantly, cook this until it boils and thickens.  This will make a basic roux, or the base for a creamy and cheesy sauce.
  6. Stir in the cheese and cook until melted.
  7. Stir in the carrots and parsley. Spread this carrot mixture into the prepared baking dish.
  8. In a medium bowl, melt 2 Tablespoons butter and stir in the cornflakes until coated.
  9. Sprinkle the cornflake mixture evenly over the top of the carrots.
  10. Bake for 20 minutes.

Substitutions

  • If you are not a fan of cornflakes on casserole you can substitute for Ritz crackers or bread crumbs instead.
  • This casserole would even be great using green beans instead of cooked carrots.

Variations

You can really put this casserole into whatever kind of baking dish you would like. If you were to put it into a small round or oval casserole dish, you may want to increase the bake time to 30 minutes. As long as it is heated through. 

Equipment

  • Dutch oven
  • Measuring spoons
  • Baking dish

Storage

Refrigerate leftovers for up to 3 days in an airtight container. Or you may freeze them for up to 3 months

Frequently Asked Questions About The Recipe:

Do I need to use fresh carrots or can I use frozen?

It really makes no difference in this recipe because either way, you are going to cook the carrots until they are just tender.

Can I make this casserole in the microwave?

You may. The first time you cook it, leave the cornflakes off. It will need to cook at high power for 10 minutes or until heated through. Then add the cornflakes mixture and continue to cook for another minute. Keep in mind that it will not have the same crispy texture on top that it would have if you cook it in the oven.  

I don’t have any cornflakes. Is there something else that would work well?

Yes, you could use crumbled potato chips, buttery cracker crumbs, panko crumbs, or crushed croutons.

Do I need to add cream to this recipe?

No, I like to add cream because I like the dish to be rich and creamy. But you could certainly replace that cream with milk (making a total of 1 ½ cups milk). You could even use fat-free milk if you prefer.

Can I make this ahead of time?

Yes, you can completely assemble the dish and keep it in the fridge, uncooked for up to 3 days but I would leave off the cornflake topping so it doesn’t get soggy while sitting. Just make and add the cornflake topping right before baking!

Top Tip!

Carrot Casserole

You've tried all the other casseroles, now it's time for a cheesy, crunchy, and creamy Carrot Casserole to put on your table with your favorite main dish!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 292kcal

Ingredients

Casserole Ingredients:

  • 3 tbsp salted butter
  • 1 onion (medium) chopped
  • 4 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup milk
  • 1/2 cup cream
  • 2 cups cheddar cheese shredded
  • 3 1/2 cups carrots sliced, cooked until just tender and drained
  • 1 tbsp parsley dried

Toppings:

  • 3 tbsp butter melted
  • 2 cups corn flakes

Instructions

  • Preheat the oven to 350 degrees.
  • Generously spray a 9X11 baking dish.
  • Melt 3 Tablespoons of butter in a large pot. (I use a dutch oven.) Add the chopped onion and fry until it is softened.
  • Whisk in the flour, salt, and pepper. Cook this for at least 3 minutes or until it is bubbly.
  • Add the milk and cream.  Stirring constantly, cook this until it boils and thickens.
  • Stir in the cheese and cook until melted.
  • Stir in the carrots and parsley. Spread this mixture into the prepared baking dish.
  • In a medium bowl, melt 2 Tablespoons of butter and stir in the cornflakes until coated.
  • Sprinkle the cornflake mixture evenly over the top of the carrots.
  • Bake for 20 minutes, then serve.

Notes

  1. Do I need to use fresh carrots or can I use frozen?  It really makes no difference in this recipe because either way, you are going to cook the carrots until they are just tender.
  2. Can I make this casserole in the microwave?  You may.  The first time you cook it, leave the cornflakes off.  It will need to cook at high power for 10 minutes or until heated through.  Then add the cornflakes mixture and continue to cook for another minute.  Keep in mind that it will not have the same crispy texture on top that it would have if you cook it in the oven.  .  
  3. I don’t have any cornflakes.  Is there something else that would work well?  Yes, you could use crumbled potato chips, buttery cracker crumbs, panko crumbs, or crushed croutons.
  4. Do I need to add cream to this recipe?  No, I like to add cream because I like the dish to be rich and creamy.  But you could certainly replace that cream with milk (making a total of  1 ½ cups milk).  You could even use fat-free milk if you prefer.
  5. Can I make this ahead of time?  Yes, you can completely assemble the dish and keep it in the fridge, uncooked for up to 3 days but I would leave off the cornflake topping so it doesn’t get soggy while sitting. Just make and add the cornflake topping right before baking!

Nutrition

Calories: 292kcal | Carbohydrates: 18g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 474mg | Potassium: 307mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10215IU | Vitamin C: 7mg | Calcium: 280mg | Iron: 3mg
Tried this recipe?Mention @allthingsrachelk or tag #sweetteaandsprinkles
Nutritional Disclaimer

See more guidelines at USDA.gov.

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Photographer, Food Stylist and Recipe Developer behind all the colorful, yummy recipes you see here!

I’m a people-person who loves brownies, lives off dry shampoo, adores my little family of three and constantly tells myself I will go to bed early, start working out tomorrow and promises to one day drink more water than sweet tea! 

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