Carrot Casserole Recipe
Carrot Casserole Recipe photo by Taste of Home

Carrot Casserole Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 10-12 servings


  • 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

Nutritional Facts

3/4 cup: 154 calories, 9g fat (6g saturated fat), 24mg cholesterol, 458mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 4g protein


  1. 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.
  2. 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.
Originally published as Carrot Casserole in Country August/September 1996, p51

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Reviewed Apr. 3, 2015

"The first time I made this was for Mom's 80th birthday party. She loves carrots and she had requested I bring a dish that had cooked carrots. I thought I would have left overs but it was an absolute hit and people that came later didn't get any. It has been requested several times since and it always looks so appetizing. People who are not big fans of cooked carrots enjoy this dish as well."

Reviewed Jun. 4, 2014

"This sounds wonderful! Particularly impressed with fact that it's ***friendly for people with Type I Diabetes***, having only 1 carb./serving. Thank you for sharing recipe!! J."

Reviewed Aug. 22, 2011

"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 Apr. 25, 2011

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

Reviewed Oct. 9, 2010

"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."

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