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Creamy Carrot Casserole Recipe

5 18 22
Creamy Carrot Casserole Recipe
Creamy Carrot Casserole Recipe photo by Taste of Home
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Creamy Carrot Casserole Recipe

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5 18 22
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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 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.
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. Yield: 8 servings.
Originally published as Creamy Carrot Casserole in Country Woman May/June 1993, p31

Nutritional Facts

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

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  • 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
  1. Preheat oven to 350°. 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 cracker crumbs. Bake, uncovered, for 30 minutes. Yield: 8 servings.
Originally published as Creamy Carrot Casserole in Country Woman May/June 1993, p31

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Reviews forCreamy Carrot Casserole

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MY REVIEW
pstephens10 User ID: 8585383 286659
Reviewed 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."

MY REVIEW
Frances E. User ID: 2750773 285001
Reviewed 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."

MY REVIEW
Virginia User ID: 229001 284963
Reviewed 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!"

MY REVIEW
lorrielu User ID: 5639571 284942
Reviewed Mar. 12, 2018

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

MY REVIEW
PrplMonky5 User ID: 6612040 248966
Reviewed 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!"

MY REVIEW
[email protected] User ID: 7564909 264274
Reviewed Apr. 3, 2017

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

MY REVIEW
nancyreginac User ID: 8362334 246117
Reviewed Mar. 27, 2016

"Absolutely good! This is a keeper."

MY REVIEW
Djordan9 User ID: 8584906 245823
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."

MY REVIEW
Auntylene User ID: 18623 245203
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."

MY REVIEW
[email protected] User ID: 1426899 240348
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."

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