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Carrots Supreme

 Carrots Supreme
This creamy carrot casserole is always a hit. An easy-to-fix but very special side dish, it goes well with almost any meat or poultry. Even though I serve these dressed-up-carrots often, my family still requests them for Christmas dinner.
8 ServingsPrep: 15 min. Bake: 30 min.


  • 8 cups sliced carrots
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup grated Parmesan cheese
  • 1 cup soft bread crumbs


  • Place carrots in a saucepan and cover with water. Bring to a boil.
  • Reduce heat; cover and cook until tender. Meanwhile, in a small
  • skillet, saute onion in butter until tender. Drain carrots; add
  • onion, soup, mushrooms and Parmesan cheese.
  • Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread
  • crumbs. Bake, uncovered, at 350° for 30-35 minutes or until
  • heated through. Yield: 8 servings.
Nutritional Facts: One serving (1 cup) equals 142 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 420 mg sodium, 22 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.