6-Ingredient Cheesy Carrot Casserole

5 from 3 ratings

6-Ingredient Cheesy Carrot Casserole

This cheesy carrot casserole is the ultimate holiday side dish—creamy, flavorful, and topped with toasted breadcrumbs. No soggy veggies here, just pure comfort food!

Prep Time15

Cook Time30

Total Time45

Course: Side Dishes

Cuisine: American

Diet: Vegetarian

Keyword: carrot casserole, casserole with carrots

Servings: servings

Author: Sarah Bond

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 (9x13 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.

Video

Notes

Storage: Any leftovers can be kept in an airtight container for up to 4 days. I recommend reheating it in the oven to get the top crispy again.

Making it ahead of time: If you are traveling with this dish, I would make it but not bake it yet. Then when you arrive, pop it in the oven for 20 minutes.

Can you freeze carrot casserole? Yup! Just bake it and let it cool completely first. Then you can freeze it for up to 3 months. Reheat it from frozen by baking it in the oven for 30-40 minutes.

Nutrition