Carrot Casserole Recipe

 Carrot Casserole Recipe Carrot Casserole Recipe photo by Taste of Home Rating 5

Read reviews (5)

Rate recipe

Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Carrot Casserole Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
Carrot Casserole Recipe
  • Prep: 25 min. Bake: 20 min.
  • Yield: 10-12 Servings
    •
25 20 45

Ingredients

  • 8 cups sliced carrots
  • 2 medium onions, sliced
  • 5 tablespoons butter, divided
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup seasoned croutons

Directions

  • Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese.
  • Drain carrots; add to the onion mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes. Yield: 10-12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 154 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 458 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Carrot Casserole in Country August/September 1996, p51

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Carrot Casserole

Carrot Casserole Recipe

Carrot Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Reviewed on Aug. 22, 2011 by Rockamama

Made this dish at holiday time - good out of the oven, but as it cools to room temperature, the cheese coagulates and the texture becomes gummy.

Reviewed on Apr. 25, 2011 by DaphneJo

I made this for our Easter family gathering and EVERYONE loved it.

Reviewed on Oct. 09, 2010 by DarleneT

I have been making this recipe for years. It is a favorite with all of my Grandchildren. They request it when Gram is planning a family dinner party. & Cooked carrots are not normally well appreciated by most of them.

Reviewed on Jun. 12, 2010 by jsouba

This recipe was perfect how it was! It was delicious and creamy. I used cream of chicken instead of celery since i didn't have any in the house. My husband LOVED it. Said he didn't even notice the dish not having meat!

Reviewed on Apr. 04, 2010 by sunflwerchick

I changed the recipe a bit instead of using shredded cheddar cheese I used Velveeta cheese 1/2 cup and about 1/4 cup milk. And instead of croutons I used seasoned bread crumbs mixed with melted butter. And I added 4 cloves of mined garlic to the mixture. It came out sooo good! You got the taste of all the flavors(carrots, cheese, garlic,etc.) I served this for a family gathering and it all went!!!!

 
 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT