Cheesy Carrot Casserole
User Reviews
5
Cheesy Carrot Casserole
Description
This Cheesy Carrot Casserole features thinly peeled and sliced large carrots arranged in a greased baking dish. The sauce is prepared by making a roux with melted butter and flour, then slowly whisking in milk mixed with salt, dry mustard powder, onion powder, and black pepper until thickened. Sharp cheddar cheese is stirred in to melt and create a creamy cheese sauce poured over the carrots.
A topping of crushed Ritz crackers or panko crumbs combined with melted butter adds a crunchy finish. The casserole is baked covered for 30 minutes, then uncovered to brown the topping while the carrots finish cooking until tender. The dish is allowed to rest briefly before serving to let the sauce thicken.
This casserole blends the sweetness of carrots with the sharpness of cheddar cheese and a crispy, buttery topping. It is suitable as a warm vegetable side dish for a family meal or gathering. Slicing carrots evenly helps ensure uniform cooking. If carrots are not yet tender after baking, extra time can be added.
Leftovers keep well refrigerated for a few days, though reheated sauce may lose some creaminess but remain tasty. Crushing crackers in a food processor or with a rolling pin works well for the topping if panko is unavailable.
Ingredients
- ½ cup butter
- ¼ cup flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon mustard powder dry
- 1 teaspoon onion powder
- ¼ teaspoon black pepper ground
- 1 cup cheddar cheese shredded, sharp
- 12 carrot peeled and thinly sliced, large
- Topping
- 1 cup Ritz crackers or Panko bread crumbs
- 2 Tablespoons butter melted
- parsley optional for garnish, chopped
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
- Slice carrots evenly and thinly for uniform cooking; thicker slices require longer baking times.
- Check carrot tenderness before removing casserole; add extra baking time if needed.
- Leftover casserole stores in the refrigerator for several days; reheating may reduce sauce creaminess but retains flavor.
- To make topping, crush Ritz crackers using a food processor, rolling pin, or substitute with panko breadcrumbs.
- When making the cheese sauce, fully incorporate flour into butter before adding milk slowly while whisking to avoid lumps.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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