Creamy Carrot Casserole

Name: Creamy Carrot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed; 1 cup mayonnaise; 1 tablespoon grated onion; 1 tablespoon prepared horseradish; 1/4 cup shredded cheddar cheese; 2 tablespoons crushed Ritz crackers

My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah

Ingredients

1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons crushed Ritz crackers

Directions

Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.
In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Editor's Note

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Nutrition Facts

3/4 cup: 238 calories, 22g fat (4g saturated fat), 6mg cholesterol, 241mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 2g protein.

Originally published as Creamy Carrot Casserole in Country Woman May/June 1993

Reviews

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Average Rating:

Martha

Nov 20, 2018

I have made a variation of this for years, and think it is delicious. I am not a carrot fan, but I do like this flavorful casserole. I make mine like this one, with a couple of exceptions; I have never used the cracker crumbs - or any other topping - but that sounds like it might be tasty. I use two or more Tablespoons of horseradish. I use more cheese, and I stir it into the casserole, rather than on top. This dish can also be made without the cheese, and is still very tasty!
Kelly

Jul 27, 2018

This just tastes like hot carrots in mayo....
pstephens10

Apr 14, 2018

Made these using buttered breadcrumbs as suggested, but all else as written. We all really enjoyed the horseradish flavor since most carrot recipes are too sweet for my liking. Will definitely make again.
Frances E.

Mar 12, 2018

It was okay and I like to eat healthy carrots but next time I will butter the bread crumbs and try them instead of the Ritz crackers as PrplMonky5 suggested.
Virginia

Mar 12, 2018

Except for the Ritz crackers and cheese, this is the same recipe that appeared in Yankee Magazine over 20 years ago. Please give credit where credit due!
lorrielu

Mar 12, 2018

I followed the recipe exactly, and it is delicious...something different and we grow carrots, we will enjoy this a lot
PrplMonky5

Jan 9, 2018

I really enjoyed this! My husband thought it was just so-so, but whatever, this is my TOH account!!! I used olive oil mayo and that worked fine. I had leftover baby carrots and found this recipe. I cut it in half and that works fine. I didn't grate the onion, just chopped finely. To get buttered bread crumbs, I simply added some melted butter to dry bread crumbs. I'll be making this again for sure.Update: I tried this again tonight and I feel like the recipe was altered since I last reviewed. I specifically remembered it saying "buttered bread crumbs", not any of the cracker stuff it says. It didn't quite taste as good either. I don't know what happened. I'll be doing my own topping on this recipe from now on with buttered bread crumbs and butter. I might also lower the amount of "reserved liquid", it was way too liquidy. I'll still make this again but with changes. If I had rated it as it stands now, it would have been more like a 4-star.Update 2: Back to tasting amazing with buttered Italian bread crumbs and half of the reserved liquid!
ewhite234

Apr 3, 2017

Delicious. Only change I made was using canned carrots. Husband loved it.
nancyreginac

Mar 27, 2016

Absolutely good! This is a keeper.
Djordan9

Mar 22, 2016

I have been making this for 30 years and it is delicious. I do not add the cheddar and it is a fantastic dish. It's always a family favorite.