What happens when you bake extra sharp cheddar cheese, fresh baby carrots, cream, and flavored croutons together all in one dish? You get this amazingly tasty, supremely addicting, Creamy Cheesy Carrot Casserole. This is the perfect, easy vegetable side dish for your next holiday meal that everyone will be talking about!
I’m always looking for new ways to include cheddar in my meals because it’s one of our favorite cheeses. So when I stumbled upon this little gem in my Nana’s recipe box (from the good old days, when everything tasted better), I just had to give it a try.
At first, I must admit I was a little skeptical, because typically I don’t think of carrots when I think of cheese. Thankfully, though, my family is always willing to take a chance when cheese is involved in any way, shape, or form (they sure are troopers).
Creamy Cheesy Carrot Casserole was an instant hit here because it’s so perfectly cheesy and supremely creamy. The extra sharp cheddar, butter and light cream work so well together to envelop the sweet, tender baby carrots in a rich, cheesy sauce.
There’s also a nice zing from the Worcestershire sauce. And the buttery crunch from the croutons (which surprisingly hold up well even when this is made ahead of time) takes this dish to the next level.
My family loves the texture and cheesiness and I love the fact that we’re eating cooked carrots! Win-win!
This cheesy carrot casserole goes so well with ham, chicken, pork and turkey. It’s perfect for a family dinner, but also makes an excellent holiday side dish. I often serve it at Easter and Thanksgiving, along with other favorite sides, including Cheddar Parmesan Mac and Cheese, Cheesy Rice Zucchini Casserole and Pickled Red Beet Salad!
Why You’ll Love It
| Vitamin packed vegetable side dish- fresh baby carrots are the star of the show in this tasty side, offering a wonderful dose of potassium and vitamin C! Bonus: Carrots are much cheaper than so many other raw vegetables, making this casserole very affordable! Easy, make ahead recipe- There is minimal effort in making this dish other than pre-cooking the carrots (and honestly, that really isn’t much work). This cheesy carrot casserole also keeps well in the fridge and can be made several hours in advance, which comes in handy for busy weeknights and for holiday meal planning. Kid approved- Kids love baby carrots because they’re sweet. Mix them with the smooth and rich cheese sauce and crispy, crunchy croutons, and you have a winner for a family dinner! Very versatile- Creamy cheesy carrot casserole pairs well with all your favorite proteins, from chicken and turkey, to steak, pork and baked ham. |
Creamy Cheesy Carrot Casserole Ingredients
For a complete list with measurements, see the printable recipe card below
- 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
Click here for a list of equipment needed for this recipe
- 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
How to Make Creamy Cheesy Carrot Casserole
For a complete set of detailed instructions, see the printable recipe card below
- Cook sliced baby carrots until just tender (you can cook them on the stove or steam them in the microwave). Drain in colander and allow to cool slightly.
- Place cooled carrots in a greased 2 quart casserole dish. Add the grated cheese, followed by the croutons, and mix.
- Melt butter in a microwave safe bowl. Cool slightly, then add the cream, eggs, Worcestershire sauce and salt; stir.
- Pour sauce over carrot mixture, making sure that the croutons on top are coated.
- Cover and refrigerate for later, or cook immediately in the oven for about 20 minutes. Let stand 5 minutes before serving.
Helpful Tips for this Carrot Casserole
- To save time, grate the cheese while the carrots are cooking.
- You can use plain croutons if you can’t find cheddar and garlic flavored.
- 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.
Storing Creamy Cheesy Carrot Casserole
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.
What to Serve with Cheesy Carrot Casserole
Cheesy Carrot Casserole is a great vegetable side dish to include on your holiday menu, especially for Easter and Thanksgiving. Serve it alongside Cheddar Parmesan Mac and Cheese, Cheesy Rice Zucchini Casserole and Pickled Red Beet Salad!
If you’re hosting Easter, some of my other favorite recipes include Asparagus Canapés, Stuffed Mini Peppers, Zesty Ranch Cheese Ball, Ham and Swiss Cheese Sliders, Asparagus Tomato Salad, Creamy Dijon Sauce, Carrot Bundt Cake and Mini Egg Cookie Bars.
Creamy Cheesy Carrot Casserole
Description
This delicious side dish infuses sweet baby carrots with a creamy crunch. Mixed with freshly grated cheddar cheese, light cream, seasoned croutons, and more, this unique and satisfying dish pairs so well with so many proteins.
It makes a great side for holiday gatherings as well as for a family weeknight meal--especially since it can be made several hours in advance.
Savory and tasty, this vitamin-packed, super cheesy, creamy dish is sure to bring smiles and satisfaction to your next meal!
Creamy Cheesy Carrot Casserole
How to Make Creamy Cheesy Carrot Casserole:
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Before starting:
Slice carrots
Preheat oven to 400 degrees
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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.
While the carrots are cooking, grate the cheese to save time! -
Once the carrots are slightly cooled, pour them into a greased 2-quart casserole dish. Then add the grated cheese and mix.
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Next, add the croutons and mix.
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Melt the butter in a microwave-safe mixing bowl (covered with plastic wrap with a little gap for venting).
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Cool slightly, then add the light cream to the bowl and stir.
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Add the slightly beaten eggs, Worcestershire sauce and salt; stir to combine.
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Pour sauce over carrot mixture, making sure that the croutons on top are coated.
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Bake, uncovered, in a pre-heated 400 degree oven for 20 minutes, or until slightly brown.
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Let stand 5 minutes, then serve and enjoy!
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Refrigerate any leftovers, 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.
Note
You can make this dish ahead of time! Follow the steps, cover and refrigerate for up to 8 hours. When ready to bake, follow the baking instructions. You may have to add on a few extra minutes, but I usually don't have to.
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.
In a pinch, use pre-packaged shredded cheddar. Just know that the dish won't be as creamy!
User Reviews
This is great for its protein value and sounds easy and tasty.
You’re so right! It’s absolutely delicious. I hope you give it a try!
I’ll have to try this as a change from my usual dinner salad.
I hope you enjoy it! This is an excellent side dish with poultry!