Cheesy Carrot Casserole
User Reviews
5.0
36 reviews
Excellent
Cheesy Carrot Casserole
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Easy side dish with fresh carrots in a cheese sauce topped with buttery crackers!
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Ingredients
- ½ cup butter
- ¼ cup flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon dry mustard
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 cup sharp cheddar cheese shredded
- 12 large carrots peeled and thinly sliced
- Topping
- 1 cup Ritz crackers or Panko bread crumbs
- 2 Tablespoons butter melted
- chopped parsley optional for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Grease a 9 x 13 inch dish with nonstick spray.
- Add the thinly peeled and sliced carrots to the baking dish and set side.
- In a small medium saucepan, melt ½ cup butter over medium-height. Slowly whisk in flour to butter to make a roux. Then slowly whisk in all the milk followed by your salt, dry mustard, and black pepper. Cook mixture over medium heat until it thickens about 4-5 minutes.
- Add in shredded cheese, remove from heat and stir until melted.
- Pour over the top of carrots in a baking dish.
- Combine the Ritz crackers and melted butter in a small dish. Evenly sprinkle over the top of the cheese sauce.
- Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until carrots are tender.
- Let stand five minutes before serving to let the cheese sauce thicken.
- Garnish with chopped parsley before serving if desired.
Notes
- How Thick Should I Slice The Carrots?Be sure to slice your carrots into even-sized pieces so they cook evenly. Also, they shouldn’t be too thick otherwise they will take longer to cook.
- Before you take the casserole out of the oven, taste a carrot to ensure it’s tender. If it’s not, add a few minutes of baking time.
- How Should I Store Leftovers?Leftover carrot casserole will keep in the refrigerator for a few days. The sauce may not be as creamy when you reheat it, but it will be delicious!
- Pro Tips
- When you make the cheese sauce, make sure the flour is incorporated into the butter with no lumps before adding the milk.
- When you add the milk, do this slowly while whisking. This will prevent other lumps from forming so your sauce is nice and smooth.
- I love the buttery Ritz topping and the easiest way to crush the cracker is in a food processor. If you don’t have one, you can place the crackers in a bag and crush them with a rolling pin. Or, use panko breadcrumbs instead – they are great, too!
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
662mg
(28%)
Potassium
411mg
(12%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
15930IU
(319%)
Vitamin C
6mg
(7%)
Calcium
221mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 662mg | 28% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 15930IU | 319% |
| Vitamin C | 6mg | 7% |
| Calcium | 221mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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