Looking for the perfect holiday side dish? This Creamy Cheesy Carrot Casserole is a savory, crowd-pleasing recipe that combines tender baby carrots with a rich, velvety cheese sauce and a buttery crouton crunch. Whether you’re planning a family dinner or a festive Thanksgiving or Easter menu, this easy vegetable casserole is a delicious way to elevate simple ingredients into something extraordinary.
Since fresh baby carrots are much more affordable than many other vegetables, this cheesy carrot recipe is a budget-friendly way to feed a crowd. Best of all, it’s a quick, easy, make-ahead recipe. You can prep the casserole several hours in advance and keep it in the fridge, which is a total lifesaver for busy weeknights or holiday meal planning.
Even the pickiest eaters will love this dish because the natural sweetness of the carrots pairs perfectly with the smooth extra sharp cheddar sauce.
This versatile carrot casserole isn't just for holidays; it's a fantastic way to turn a simple bag of baby carrots into a comforting, savory side dish for any night of the week. Whether you’re serving it with roasted chicken or a Sunday ham, the combination of melted sharp cheddar and garlic croutons creates a satisfying texture that will have everyone reaching for seconds.
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🥘Ingredients
- cooked, sliced baby carrots- baby carrots are sweeter and already peeled--fresh carrots are also better over frozen because they have more flavor and also aren't as mushy
- cheddar and garlic flavored croutons- adds a wonderful crispy crunch and flavor to this dish
- extra sharp cheddar cheese- provides a superb creaminess with a little bit of tang. Choose to grate it yourself rather than buying shredded, which has a waxy coating that affects the cheese's taste
- 2 eggs, slightly beaten- help to hold all the goodness together
- light cream- adds to the creaminess, without going overboard; you could swap this for whole milk
- butter- provides additional flavor
- Worcestershire sauce- adds a robust tang to the sauce
- salt- accentuates the flavors
See recipe card for quantities.
🔪Instructions
- Step 1: Cook carrots until just tender, then place in a greased casserole dish.
- Step 2: Add the grated cheese.
- Step 3: Mix in the croutons.
- Step 4: Make the sauce; pour it on top; cover and bake.
Hint: To save time, grate the cheese while the carrots are cooking.
🥣Substitutions
You can use plain croutons if you can't find cheddar and garlic flavored.
🍽Equipment
- cutting board and chef's knife
- medium saucepan with lid
- colander
- cheese grater
- 2 quart casserole dish, lightly greased
- measuring cups and measuring spoons
- small, microwave safe bowl
- mixing spoons
🍶Storage
Refrigerate, store in an airtight container and enjoy within 5 days.
Because of the croutons, freezing isn't recommended.
To reheat, cover with aluminum foil and bake at 375 degrees for 15-20 minutes or until heated through.
💭Top Tip
Make sure all of the croutons are covered by the sauce before baking this carrot casserole. This prevents them from drying out in the oven. It's okay if they get a little crisp and golden brown, but they shouldn't look burnt.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
Cheesy Carrot Casserole is a great vegetable side dish to include on your holiday menu, especially for Easter and Thanksgiving. These are my favorite dishes to serve with it:
📋Recipe with step-by-step instructions
Creamy Cheesy Carrot Casserole
Ingredients
- 4 cups (about 2 lbs.) cooked, sliced baby carrots
- 2 cups cheddar and garlic flavored croutons may substitute plain croutons
- 1 cup freshly grated, extra sharp cheddar cheese
- 2 eggs, slightly beaten
- ¼ cup light cream may substitute whole milk
- ¼ cup butter, melted
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees
- Cook sliced carrots on stovetop until just tender. This usually takes about 15 minutes (check with a fork periodically). Drain in colander and allow to cool slightly.
- Once the carrots are slightly cooled, pour them into a greased 2-quart casserole dish. Then add the grated cheese and mix.
- Next, add the croutons and mix.
- Melt the butter in a microwave-safe mixing bowl (covered with plastic wrap with a little gap for venting).
- Cool slightly, then add the light cream to the bowl and stir.
- Add the slightly beaten eggs, Worcestershire sauce and salt; stir to combine.
- Pour sauce over carrot mixture, making sure that the croutons on top are coated.
- Bake, covered, in a pre-heated 400 degree oven for 20 minutes; uncover and bake 5-10 minutes more or until bubbling and slightly brown.
- Let stand 5 minutes, then serve and enjoy!
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Barbara K. says
I'll have to try this as a change from my usual dinner side.
Kitchen Ready Betty says
I hope you enjoy it! This is an excellent side dish with poultry!
Bonnie R. says
This is great for its protein value and sounds easy and tasty.
Kitchen Ready Betty says
You're so right! It's absolutely delicious. I hope you give it a try!