Creamy Carrot Casserole Recipe
Creamy Carrot Casserole Recipe photo by Taste of Home

Creamy Carrot Casserole Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings


  • 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 buttered bread crumbs


  1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.
  2. In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350° for 30 minutes. Yield: 8 servings.
Originally published as Creamy Carrot Casserole in Country Woman May/June 1993, p31

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Reviewed Mar. 27, 2016

"Absolutely good! This is a keeper."

Reviewed 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."

Reviewed Mar. 9, 2016

"I had some baby carrots that had to get used up and wanted something different. This recipe fit the bill and I will make this again. I like the zing of the horseradish."

Reviewed Dec. 27, 2015

"Totally awesome, Have made this a couple times and never come home with much left. Bummer. Great way to use the carrots from my garden."

Reviewed Apr. 14, 2014

"I have been making this for many years. Everyone loves it. It is "go to" recipe for carrots!"

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