Cheesy Carrot Casserole

Total Time
Prep 20 mins
Cook 30 mins

This is so yummy. It's creamy and cheesy and you can hardly tell you're eating carrots

Ingredients Nutrition


  1. Cook carrots in salted water until tender. You should have 6 cups. Drain.
  2. Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
  3. Mix in flour, sailt, pepper and celery salt.
  4. Stir in mustard and milk until it boils and thickens.
  5. Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
  6. Melt second amount of butter in small saucepan. Stir in crumbs.
  7. Spread over all.
  8. Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.


Most Helpful

I'm not that keen on carrots to start with but know how important they are, healthwise. So this casserole is a good way for me to fit them into my meals. Instead of using cheese slices I used 8 oz of shredded cheddar and mixed it into the sauce. I also threw a handful of parmesan on top instead of breadcrumbs(less carbs that way). I think the celery salt was a very nice touch. I really enjoyed this and will make it again. I had some left over and used it to fill some "TV" dinners I made to freeze. Thanks

Nana Lee April 04, 2007

I have made this several times- it is one of my favorite side dishes. Guess it's time I reviewed it! Great casserole- love the flavor combinations, and the sauce just makes it. I don't change a thing- I make it exactly as written, and it's perfection. Thanks, Monica, for a recipe that's not only a keeper, but an all time favorite!

SuzTheQ July 11, 2010

Excellent carrot casserole. It's nice and cheesey and the mustard (I used Dijon), onions and celery salt added great flavor. This would be a great addition to a holiday meal or just anytime! Thanx for sharing this recipe.

*Parsley* May 08, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a