Carrot Casserole (Cheesy Recipe)

This carrot casserole recipe is so darn good, one bite turns carrot skeptics into carrot lovers. 

Serve it at your next holiday feast, and it might even outshine the turkey!

If you’re tired of the same old side dishes, give this recipe a spin. 

Carrot casserole might be simple, but it goes with everything.

And between the tender veggies, savory cheese sauce, and crunchy topping, it really does have it all.

So dust off that casserole dish, and let’s look at this carrot casserole recipe. 

Baked Carrot Casserole Recipe

If you’re on the hunt for a bright and hearty side dish the whole family will love, stop scrolling. You just found it!

The tender and slightly sweet carrots mingle in a decadent and creamy cheese sauce. It’s comfort food at its finest. 

And you only need a handful of ingredients, so it comes together in a flash.

Serve it with roasted chicken, juicy pork chops, or even prime rib. It’ll be a hit no matter what.

Ingredients 

• Carrots. You can use bagged baby carrots or whole carrots in this recipe. Once chopped and cooked, they become nice and tender and soak up all that delicious sauce. 

• Onion. Everything tastes better with onion. They provide a depth of flavor and draw out the natural sweetness of carrots. 

• Butter. Is it even comfort food without butter? Good quality unsalted butter helps bind all the flavors in this dish together. 

• Condensed cream of celery soup. A condensed can of cream of celery soup is the secret ingredient. It adds bold flavors in one simple (and affordable) can. 

• Salt and pepper. No heavy seasoning is needed in this recipe. Just a dash of salt and pepper is all that’s required. 

• Cheddar cheese. Everything is better with cheese! Sharp cheddar cheese provides an excellent depth of flavor, but you can use any cheese you have on hand. 

• Seasoned croutons. Every casserole needs a crispy, crunchy topping. And croutons are a quick and easy way to add texture and taste without touching the spice rack. 

How to Make Carrot Casserole 

Making this casserole is quick and easy with these simple steps. 

1. Preheat. Preheat the oven to 350 degrees Fahrenheit. 

2. Cook the carrots. Chop the carrots into rounds and place them in a saucepan. Cover them with water, and bring the water up to a boil. Once it’s boiling, cook them until they’re crispy and tender. Set them aside. 

3. Prepare the sauce. In a medium skillet, melt the butter and add chopped onions. Cook until they’re translucent and crispy. Add the condensed cream of celery soup, salt, pepper, and cheese. Stir until everything is melty and gooey. 

4. Combine carrots and sauce. Drain the carrots, and add them to the cheese sauce. Stir them until combined. Add them to a greased 13×9 casserole dish, and cover them with croutons. Drizzle them with melted butter. 

5. Bake. Cook the uncovered casserole in the oven at 350 degrees Fahrenheit for 20 to 25 minutes. Remove it from the oven, and enjoy!

Tips for the Best Carrot Casserole

• Cook the carrots before hitting the oven. For tender carrots, cook them before they hit the oven. Boil them in water until you can piece them with a fork. Once they’re fork-tender, remove them from the heat source. 

• Chop carrots into uniform pieces. Chop carrots as evenly as possible. It will ensure that the carrots cook evenly. If they aren’t uniform in size, smaller pieces will turn to mush before the larger pieces cook. 

• Substitute your condensed soup. If cream of celery isn’t your jam, you can sub in whatever soup you like! Great substitutions include cream of chicken, potato, or mushroom. Or, you can just use equal parts heavy cream. 

Can I Make This Recipe Ahead of Time? 

You can make certain potions of this recipe ahead of time, but not all of it. To save time, cook the carrots up to 3 days before and store them in the fridge. 

You can also prepare the carrots and the creamy sauce a few days before. Just ensure you save the seasoned croutons before hitting the oven. They won’t be as crispy and crunchy if you don’t. 

How to Store & Reheat Leftovers 

I never have leftovers when I make this. But in case you do, here’s how to store it.

To store: Let the casserole cool, then cover the dish with plastic wrap. Alternatively, transfer leftovers to an airtight container and keep them in the fridge for 3 to 4 days.

To reheat in the oven: If the leftovers are in the baking dish, take it out of the fridge and let it warm on the counter for about 10 minutes. Then, bake in the oven at 350°F for about 10 minutes. 

To reheat in the microwave: Place leftovers in a microwave-safe dish, cover it loosely with plastic, then microwave in 30-second bursts until hot.

To freeze: Transfer leftovers to a freezer-safe bag or container and store for up to 6 months. 

More Carrot Recipes to Try

Carrot Soufflé
Cracker Barrel Baby Carrots
Carrot Cake

Carrot Casserole (Cheesy Recipe)

Servings

12

servings

Prep time

25

minutes

Cooking time

20

minutes

This carrot casserole is a guaranteed hit! Made with carrots, cream of celery soup, and tons of cheddar cheese, you’ll love it.

Ingredients

• 8 cups sliced carrots

• 2 medium onions, sliced

• 5 tablespoons butter, divided

• 1 can (10-3/4 ounces) undiluted condensed cream of celery soup

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup shredded cheddar cheese

• 1 cup seasoned croutons

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and grease a 13×9 casserole dish with butter or cooking spray.
• Place the sliced carrots in a medium saucepan and cover them with water. Bring the water to a boil, and cook the carrots until they’re fork-tender.
• Remove the pot from the heat, drain the carrots, and set them aside.
• Place three tablespoons of butter into a separate saucepan over medium heat to melt. Add the onions and cook them until translucent.
• Add the condensed cream of celery soup, salt, pepper, and cheese, then stir until the cheese is melted.
• Pour the drained carrots into the cheesy mixture, and stir it until they’re fully coated.
• Add the cheesy carrot mixture to the prepared casserole dish, and scatter the seasoned croutons over the top.
• Cut the remaining butter into small chunks and scatter them over the top.
• Bake the casserole for 20 to 25 minutes.
• Allow it to cool for 5 minutes on a wire rack, serve, and enjoy!

Notes

• Cut the carrots into equally sized pieces to ensure even cooking.
• Top the casserole with crushed Ritz crackers for a more buttery finish.

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