Holiday Carrots Casserole
Elevate your holiday table with this rich and comforting Holiday Carrots Casserole—a creamy, cheesy side dish that celebrates the natural sweetness of tender carrots. This casserole features perfectly cooked carrots enveloped in a velvety sauce made with sharp cheddar and cream cheese, then topped with a golden, crispy layer of panko breadcrumbs and Parmesan cheese. It's the perfect blend of savory and creamy textures with an irresistible crunch on top. Ready in under an hour and serving up to 8, this dish is ideal for holiday gatherings or special family meals. Garnish with fresh parsley for a touch of color, and watch it become a crowd favorite. Searching for the ultimate carrot casserole recipe? This one shines as a standout side, brimming with flavor and festive cheer!
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Recipe Information
Ingredients
- 6 cups carrots
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the carrots into uniform pieces, approximately 1/4-inch thick.
Bring a large pot of salted water to a boil. Add the carrots and cook for 7-8 minutes, until just tender. Drain and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, ensuring no lumps form. Cook for 3-4 minutes, stirring often, until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese, cream cheese, salt, and pepper. Mix until smooth and creamy.
In a large mixing bowl, combine the cooked carrots with the cheese sauce, ensuring the carrots are evenly coated.
Transfer the carrot mixture to a greased 9x13-inch baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and olive oil until evenly combined.
Sprinkle the breadcrumb mixture evenly over the top of the carrots.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and allow it to cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 59.4 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2084 mg | 160% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3148 mg | 67% | |
*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.
