Carrot Casserole Recipe

4.5 7 5
Carrot Casserole Recipe
Carrot Casserole Recipe photo by Taste of Home
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Carrot Casserole Recipe

Read Reviews
4.5 7 5
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

Nutritional Facts

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

  • 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
  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 cheese. Drain carrots; add to the onion mixture.
  2. 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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Reviews forCarrot Casserole

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carenstarszak User ID: 8318128 224057
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."

MY REVIEW
Joscy User ID: 2694585 12746
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."

MY REVIEW
Rockamama User ID: 1263362 32623
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."

MY REVIEW
DaphneJo User ID: 5808782 12138
Reviewed Apr. 25, 2011

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

MY REVIEW
DarleneT User ID: 663582 201207
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."

MY REVIEW
jsouba User ID: 1788691 11553
Reviewed Jun. 12, 2010

"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!"

MY REVIEW
sunflwerchick User ID: 4096152 12137
Reviewed Apr. 4, 2010

"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!!!!"

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