Carrot Haters Casserole
Discover the ultimate hidden vegetable dish with this "Carrot Haters Casserole" – a creamy, cheesy, and irresistibly crispy bake designed to win over even the most stubborn carrot skeptics. This hearty and comforting recipe cleverly combines finely shredded carrots with tender russet potatoes, tangy cream cheese, and sharp cheddar for a luscious, velvety filling. Topped with golden, buttery panko breadcrumbs infused with Italian seasoning and drizzled with olive oil, it delivers a delightful crunch in every bite. Perfect as a side dish or a vegetarian main, this easy-to-make casserole bakes to bubbly perfection in just under 30 minutes. With approachable prep, bold flavors, and a family-friendly appeal, this recipe is ideal for weeknight dinners or holiday gatherings. Don't let the "carrot" name scare you—this dish is proof that even the least-loved vegetables can shine!
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Recipe Information
Ingredients
- 3 cups (peeled and finely shredded) carrots
- 2 medium (peeled and diced) russet potatoes
- 2 cups (shredded) sharp cheddar cheese
- 6 ounces (softened) cream cheese
- 0.5 cups milk
- 2 cloves (minced) garlic
- 2 tablespoons butter
- 0.75 cups panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Boil the diced potatoes in a pot of salted water for 10–12 minutes, or until fork-tender. Drain and set aside.
In a large mixing bowl, combine the shredded carrots, cooked potatoes, cream cheese, milk, minced garlic, 1.5 cups of shredded cheddar cheese, salt, and black pepper. Mix until well combined, ensuring the cream cheese is evenly distributed.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
In a small skillet, melt the butter over medium heat and add the panko breadcrumbs. Stir for 2–3 minutes until the breadcrumbs are golden and toasted. Remove from heat and mix in the Italian seasoning.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the casserole, followed by the toasted breadcrumbs.
Drizzle the olive oil over the top to ensure a crispy crust.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
Let the casserole cool for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 362 mg | 28% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 558 mg | 12% | |
*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.
