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Microwave Carrot Casserole

I received this speedy recipe from a cooking class when I bought my first microwave years ago. It always gets rave reviews.—Ruth Barry, Sacramento, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1-1/2 pounds carrots, shredded
  • 1/4 cup water
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup shredded cheddar cheese
  • 1 medium onion, chopped
  • 1/4 cup whole milk
  • 1/2 teaspoon ground mustard
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted


  • In a 1-1/2-qt. microwave-safe dish, combine carrots and water. Cover and microwave on high for 4-6 minutes or until crisp-tender, stirring once; drain and return to dish.
  • In a bowl, combine the soup, cheese, onion, milk and mustard. Pour over carrots; stir to coat. Cover and microwave on high for 1-1/2 minutes. Toss the bread crumbs and butter; sprinkle over the top. Cover and microwave on high 1-1/2 minutes longer. Let stand for 2 minutes.

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