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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.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings


  • 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.
Nutrition Facts
1 cup: 142 calories, 4g fat (2g saturated fat), 7mg cholesterol, 420mg sodium, 22g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.

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Average Rating:
  • delowenstein
    Mar 3, 2018

    Updated my review: I'd made recipe again 1/17/18. I used 18-oz. creamy mushroom soup and 4 cups sliced carrots, 1-3/4 to 2 Tbsp. butter and 1/2 tsp. salt for the carrots. The amount of bread crumbs, onion and Parmesan cheese was kept the same.

  • keely27
    Dec 28, 2015

    I used two cans of cooked carrots, which makes this a very quick and pantry-friendly side dish

  • jdh0731
    Mar 24, 2014

    This is the second time I made this dish - the first time I made this my hubby was "trying" to help me out. Bad Idea! He thought I was making sweet potato casserole and ADDED MARSHMALLOWS to this! I didn't realize this until I took it out of the oven.