Carrot Horseradish Casserole
Bring a bold twist to your next dinner table with this creamy and zesty Carrot Horseradish Casserole—a delightful blend of tender carrots, sharp cheddar, and a tangy kick of horseradish, all baked under a golden, crispy panko breadcrumb topping. This unique casserole recipe combines a comforting cheese sauce with the subtle heat of prepared horseradish, creating a flavorful side dish that pairs beautifully with roasted meats or festive holiday spreads. Ready in just 50 minutes, this easy-to-make recipe features wholesome ingredients like fresh carrots, sautéed onions, and garlic, with a touch of parsley for a burst of freshness. Perfect for weeknight meals or special occasions, this casserole will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 large carrots
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 2 tablespoons prepared horseradish
- 1 cup sharp cheddar cheese
- 0.75 cup panko breadcrumbs
- 2 tablespoons fresh parsley
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x9-inch casserole dish with butter or cooking spray and set aside.
Peel the carrots and slice them into thin rounds about 1/4-inch thick. Steam or boil the carrots for 6-8 minutes, until tender but not mushy. Drain and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, and sauté for 3-4 minutes until translucent and fragrant.
Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1 minute to cook out the raw flour taste.
Gradually whisk in the milk, making sure the mixture stays smooth. Cook for 3-4 minutes, stirring, until the sauce thickens.
Remove the saucepan from heat and stir in the prepared horseradish, shredded cheddar cheese, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until the cheese is fully melted and the sauce is creamy.
Place the cooked carrots in the prepared casserole dish and pour the horseradish cheese sauce evenly over the top. Spread out the sauce to make sure the carrots are well coated.
In a small bowl, combine the panko breadcrumbs, chopped parsley, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and olive oil. Mix well until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Melt the remaining 1 tablespoon of butter and drizzle it over the breadcrumbs for extra richness.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Let the casserole rest for 5 minutes before serving. Garnish with additional parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 249 mg | 19% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 377 mg | 8% | |
*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.
