Cheese Scalloped Baby Carrots N Corn Casserole
Transform your dinner table with the indulgent and comforting flavors of this Cheese Scalloped Baby Carrots and Corn Casserole. Featuring tender baby carrots, sweet corn kernels, and a rich, velvety cheese sauce made with sharp cheddar and Parmesan, this casserole is the epitome of cozy, vegetable-forward side dishes. A golden, crispy panko breadcrumb topping adds the perfect crunch, elevating every bite. Ready in under an hour, this recipe pairs creamy textures with savory seasonings like garlic and onion powder for a dish that’s as satisfying as it is flavorful. Ideal for holiday gatherings, weeknight dinners, or potlucks, this crowd-pleaser serves up to six and is sure to dazzle with its vibrant layers of comfort and sophistication.
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Recipe Information
Ingredients
- 450 grams baby carrots
- 300 grams frozen corn kernels
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a medium-sized pot of water to a boil. Add the baby carrots and cook for 5-7 minutes, or until just barely tender. Drain and set aside.
In the same pot, bring water back to a simmer and add the frozen corn. Cook for 2-3 minutes, then drain and set aside with the carrots.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to form a smooth roux. Cook for 1-2 minutes to remove any raw flour taste.
Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.
Add the cooked carrots and corn to the cheese sauce, stirring to coat thoroughly.
Pour the cheesy vegetable mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 5460 mg | 237% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 65.6 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2443 mg | 188% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3068 mg | 65% | |
*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.
