Creamy Carrot Casserole
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
Reviews
I just made this for my husband and I and it was a hit! (he is not a vegetable lover.)He hates anything spicy so I substitued powdered ginger for the horseradish. You could also use green onions for the onions as it compliments the ginger. I used olive oil mayo and baby carrots. I cut this recipe down and only made a third and cooked it in the bottom of my air fryer at 350 until golden. You just need to push it together to get the thickness you want. I would say it took 8 to 10 minutes.
This recipe is very similar to my Aunt Kate’s Carrots that I’ve been making for many years(minus the mayo, onions and horseradish). I love it, and I’m not a fan of cooked carrots. Sometimes I substitute with Townhouse crackers and velveeta cheese
Not fans of horseradish. Any ideas for a flavor substitution?
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!
This just tastes like hot carrots in mayo....
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.
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.
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!
I followed the recipe exactly, and it is delicious...something different and we grow carrots, we will enjoy this a lot
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!