Cheesy Carrot Bake
Transform your side dish game with this irresistible Cheesy Carrot Bake—a comforting casserole that's as creamy as it is flavorful. Tender carrot slices are blanched to perfection and coated in a velvety cheese sauce made with sharp cheddar and nutty Parmesan, enhanced by a hint of garlic and black pepper. Topped with golden, buttery breadcrumbs, this dish emerges from the oven with a satisfyingly crispy crust and bubbling cheesy goodness. Perfect for family dinners or special occasions, this recipe is easy to prepare and ready in under an hour. Garnish with fresh parsley for a pop of color and serve this baked delight alongside your favorite mains for a truly crowd-pleasing side dish. Keywords: cheesy carrot bake, carrot casserole, creamy side dish, veggie bake recipe, carrot cheese casserole.
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Recipe Information
Ingredients
- 6 medium carrots
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1.5 cups cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the carrots and slice them into thin rounds, about 1/4 inch thick. Set aside.
Bring a large pot of salted water to a boil. Add the sliced carrots and blanch for 5 minutes, then drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking constantly, for 1–2 minutes to form a roux.
Gradually add the milk, whisking as you pour, until the mixture thickens and becomes smooth. This will take about 3–5 minutes.
Stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is creamy.
In a greased 9x13-inch baking dish, layer the blanched carrot slices evenly. Pour the cheese sauce over the carrots, ensuring they are fully coated.
In a small bowl, mix the breadcrumbs with olive oil and sprinkle the mixture evenly over the carrots and cheese sauce.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 34.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1902 mg | 146% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1903 mg | 40% | |
*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.
