Creamy Carrot Casserole
Indulge in the comforting warmth and rich flavors of this Creamy Carrot Casserole, a crowd-pleasing side dish that’s perfect for any gathering or weeknight dinner. Featuring tender carrots enveloped in a luscious, homemade cheese sauce made with cream cheese and cheddar, this casserole is topped with a golden breadcrumb and parmesan crust for the ultimate crispy finish. With its creamy texture, savory notes from garlic and black pepper, and a delightful hint of crunch, this recipe turns humble carrots into a standout dish. Easy to prepare in just over an hour, this casserole serves up to eight and pairs beautifully with everything from roasted chicken to holiday ham. Whether you’re hosting a celebration or simply elevating your veggie game, this Creamy Carrot Casserole is a must-try recipe that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 900 grams carrots
- 60 grams butter
- 30 grams all-purpose flour
- 475 milliliters milk
- 115 grams cream cheese
- 120 grams shredded cheddar cheese
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons garlic powder
- 120 grams breadcrumbs
- 30 grams parmesan cheese
- 15 milliliters olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F). Grease a 9x13-inch casserole dish and set aside.
Peel and slice the carrots into evenly-sized rounds, about 1/4-inch thick.
Bring a large pot of salted water to a boil. Add the carrots and cook for 8-10 minutes, or until they are just tender. Drain and set aside.
In a medium saucepan, melt 60 grams of butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes, cooking the raw taste out of the flour.
Gradually pour in the milk while whisking to create a smooth mixture. Cook for 3-5 minutes, stirring constantly, until the sauce thickens slightly.
Reduce the heat to low and add the cream cheese, shredded cheddar cheese, salt, pepper, and garlic powder. Stir until the cheeses are fully melted and the sauce is smooth.
Add the cooked carrots to the cheese sauce and stir to coat them evenly.
Pour the carrot and sauce mixture into the prepared casserole dish and smooth it out into an even layer.
In a small bowl, combine the breadcrumbs, parmesan cheese, and olive oil. Mix until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 7923 mg | 344% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 79.9 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2233 mg | 172% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3874 mg | 82% | |
*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.
