This post contains affiliate links.
Be the envy of any holiday party with this cheesy carrot casserole. This is not a soggy vegetable bake. It has a creamy, flavorful filling and is topped with a cheesy toasted bread crumb topping. It’s the side dish that goes with everything, and it’s so good, you’ll never take home leftovers.
save this recipe!Holiday tables are filled with vegetable-forward side dishes, both classic and unique. We usually have a form of this vegan green bean casserole but I’ve always loved carrot dishes.
Carrots are naturally sweet, high in Vitamin C, and cheap. They are firmer vegetables, so they are the perfect candidate for a casserole. When chopped up small, they cook much faster than whole roasted carrots.
- Cooks in 20 minutes thanks to carrots sliced small.
- A toasted bread crumb topping really elevates this dish by adding a crunchy element.
- 6 ingredients are all you need to make an entire recipe! They are all pantry staples, meaning if you have a last-minute get-together, you can make this casserole very quickly.
Reader rating
“It turned out very yummy and surprisingly filling. I can see this being a total crowd pleaser! Definitely making again!” —Jule
Key Ingredients
I’m nearly certain you already have everything for this carrot casserole recipe in your fridge or pantry! (For exact measurements, jump to the recipe card!)
- Carrots: These are the stars of the show! I prefer to use whole fresh carrots for a better texture. You could use rainbow carrots for a fun pop of color or baby carrots cut in half lengthwise.
- Breadcrumb Topping: To make this, you just need unsalted butter, salt, and panko bread crumbs. Panko breadcrumbs are bigger and more crisp than traditional bread crumbs and lend a better overall texture to the casserole.
- Cream of celery soup: Adds creaminess and a subtle, punchy flavor that pairs perfectly with the sweetness of the carrots.
- Cheddar cheese: Brings richness and sharpness to the filling. Freshly grated melts better and tastes way better than pre-shredded.
Why panko bread crumbs?
Panko breadcrumbs are made from the white part of the bread and are processed into large flakes rather than finer crumbs. This results in a lighter and airier texture that toasts as it cooks. Regular breadcrumbs are too small to get crispy and toasty.
the microwave is your friend
Carrots can take a long time to bake. By steaming them in the microwave first, the casserole takes half as long to bake. This is the same method I use to quickly make ranch smashed baby carrots and the smashed carrots on my harvest fall salad.
Planning ahead
If you plan to travel with this casserole to Thanksgiving with friends or family, you can assemble it in an aluminum foil pan and just wait to bake it. When you arrive, just pop it in the oven, and you’re good to go!
6-Ingredient Cheesy Carrot Casserole
Ingredients
- 1 ½ lbs carrots, 680 g
- 2 Tbsp unsalted butter, 28 g
- 1 cup panko breadcrumbs, 50 g
- ¼ tsp salt
- 1 10.5 oz can cream of celery soup, 300 g
- 1 cup shredded cheddar cheese, 100 g
Instructions
- Preheat oven to 400°F (204°C).
- Prep Carrots: Peel and cut 1 ½ lbs carrots into ¼-inch thick rounds. Add chopped carrots to a microwave-safe bowl and add a splash of water. Cover the bowl (either with a plate or plastic wrap) and microwave until carrots are soft, about 5 minutes.
- Topping: In a small bowl, melt 2 Tbsp unsalted butter in the microwave (about 15 seconds). Mix it together with 1 cup panko breadcrumbs and ¼ tsp salt.
- Assemble: Spray a casserole dish (9×13 inch or similar) with cooking spray. Spread half of the cream of celery soup onto the bottom of the dish, sprinkle on half of the carrots, then sprinkle on half of the cheddar cheese.Repeat that layering: remaining celery soup, remaining carrots, and remaining cheese. Top the casserole with your breadcrumb mixture. Tightly cover the casserole dish with foil.
- Bake for 20 minutes, then remove the foil and continue cooking for 10 to 15 more minutes. It's finished when the sauce is bubbling at the edges and the top is golden brown.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Okay so I made this with Italian breadcrumbs (use what you have!) and it turned out very yummy and surprisingly filling. I think Panko would have been better but would have required another trip to the store. The carrots still had some bite to them, I think next time I’ll give them another minute in the microwave (ovens vary, just know that they do not soften as much in the oven as you might think!). I can see this being a total crowd pleaser! Definitely making again!
Thanks so much for dropping back in to let us know how it went, Jule! Happy eating! 😀
Very nice. We had to try this after we liked the smashed baby carrots so much.
So looking forward to making this baked carrot casserole. My pups and I have microwaved carrots several times each week.
Thanks Carleen, hope you enjoy this one!
Look at the ingredients, or just underneath, the canned soup. (*C brand for one) – it says: “ bioengineered food ingredients”; plus corn or canola oil in some. I will skip this one. Thank you though for all the great recipes you pass along.
I avoid Campbell’s “Cream of Anything” soup. I understand it’s convenient, but what else would work that’s healthier?
You could try using a cream based roux and seasonings, but I haven’t tested that with this one, so I really can’t say for sure!