Carrot Casserole
Creamy, cheesy, and irresistibly comforting, this Carrot Casserole is a delightful twist on classic vegetable side dishes. Made with tender slices of boiled carrots folded into a luscious cheddar cheese sauce, this recipe combines the richness of a homemade roux with the cozy charm of a breadcrumb-Parmesan topping baked to golden perfection. With a prep time of just 20 minutes and a crunchy, flavorful crust that seals in all the creamy goodness, this dish is perfect for family dinners, holiday gatherings, or anytime you need a crowd-pleasing vegetable recipe. Simple ingredients like butter, whole milk, and eggs bring creamy texture, while a hint of black pepper and Parmesan adds savory depth. Serve this hearty casserole alongside roasted meats or as a show-stopping vegetarian main. Perfectly balanced in flavor and texture, it’s a must-try addition to your recipe collection!
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Recipe Information
Ingredients
- 6 large carrots
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1.5 cups shredded cheddar cheese
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cups breadcrumbs
- 0.25 cups Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized casserole dish.
Peel and slice the carrots into thin rounds. Boil them in a pot of salted water for 5-7 minutes, or until they are just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted. Beat the eggs in a small bowl, then add a few tablespoons of the warm cheese mixture to temper them. Stir the tempered eggs back into the cheese sauce.
Season the sauce with salt and black pepper, then fold in the cooked carrot slices.
Pour the mixture into the prepared casserole dish and smooth the top.
In a small bowl, combine breadcrumbs, Parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture evenly over the carrots.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the casserole to cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 718 mg | 240% | |
| Sodium | 5679 mg | 247% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 44.4 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2138 mg | 164% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
