Cheesy Carrot Casserole

READY IN: 45mins
Recipe by Parsley

Great for a somewhat different carrot side dish. I love carrots and cheese together.

Top Review by coleen114

I liked this a lot, but it was very rich. Maybe that was because I used white chedder Cheese Nips. I also thought the sauce overpowered the carrots, so next time I may cut the sauce in half. Also, although I like tarragon, it too overpowered the carrots. Perhaps, half of that would be better too. With these modifications, I will probably make this often.

Ingredients Nutrition

  • 1 lb carrot, sliced (I sometimes use sliced baby carrots)
  • 14 cup finely chopped onion
  • 2 tablespoons butter
  • 12 ounces evaporated low-fat milk
  • 1 cup shredded cheddar cheese
  • 12 teaspoon thyme leaves
  • 12 teaspoon tarragon
  • 14 teaspoon salt
  • 14 teaspoon white pepper
  • 1 cup crushed baked cheese crackers, DIVIDED (I use Cheese Nips four cheese flavor)
  • 14 teaspoon paprika


  1. In a saucepan, cook sliced carrots in water until tender (about 10 minutes, depending on the sizes of your carrots). Drain carrots and place them into a casserole dish.
  2. In the saucepan over low heat, melt butter. Add in onion. Add evaporated milk, cheese, thyme, tarragon, salt, and white pepper. Stir until cheese is melted and smooth.
  3. Remove from heat and stir in 3/4 cup of the crushed cheese-flavored crackers. Pour over carrots in the casserole dish.
  4. Sprinkle top with remaining 1/4 cup crushed cheese-flavored crackers and paprika.
  5. Bake, uncovered at 350 for 20-25 minutes.

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