Cheddar Carrot Casserole
Indulge in the comforting flavors of a Cheddar Carrot Casserole, a delightful twist on a classic side dish that's sure to steal the spotlight at any meal. Tender slices of carrots are blanketed in a luscious, creamy cheddar cheese sauce, seasoned with a touch of garlic powder for depth and flavor. This hearty casserole is crowned with a golden layer of crispy panko breadcrumbs, tossed with olive oil for a perfectly crunchy finish. Quick to prep and bake, it’s ready to impress in under an hour, making it ideal for weeknight dinners or holiday feasts. Garnish with fresh parsley for a burst of color, and serve it warm alongside your favorite mains for a satisfying, crowd-pleasing dish. Perfectly cheesy and irresistibly creamy, this Cheddar Carrot Casserole breathes new life into everyday vegetables!
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Recipe Information
Ingredients
- 6 medium carrots
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or casserole dish.
Peel the carrots and slice them into thin rounds, approximately 1/4 inch thick.
Bring a large pot of water to a boil. Add the sliced carrots and cook for 5 minutes until tender but still slightly firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually whisk in the milk, ensuring no lumps form. Continue cooking and whisking until the mixture thickens, about 4-5 minutes.
Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese. Mix until the cheese is completely melted and smooth. Season with salt, black pepper, and garlic powder.
In a large bowl, combine the cooked carrots and cheese sauce. Mix well to coat the carrots evenly.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil, mixing until the crumbs are coated. Sprinkle this mixture evenly over the casserole.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 5 minutes before serving. Optionally, garnish with chopped parsley before serving.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.3 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 399 mg | 31% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 387 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.
