This creamy, cheesy, savory carrot casserole is extra easy to prepare! It combines four simple ingredients: sliced carrot rounds, a can of cream of mushroom soup, shredded cheddar cheese and store-bought herbed stuffing mix. Bake until brown-edged and bubbling, and serve as a tasty side dish. It’s fancy enough for your holiday table and simple enough for dinner tonight.
Carrot Casserole Recipe
One of my favorite ways to use our garden carrots is in this cheesy carrot casserole recipe. All you need is 5 ingredients and about 25 minutes and it’s ready to be served.
This carrot casserole with stuffing is one of our favorite go-to side dishes (or sometimes a main dish served with crusty bread!)! And it’s always on our Thanksgiving dinner menu!
Although lots of carrot casseroles are sweet, this one is savory, thanks to the cream of mushroom soup, shredded cheese and buttery stuffing. It’s perfect to serve next to chicken, pork chops and turkey!
Looking for more casserole recipe ideas? Try my Cauliflower casserole, Stuffed bell pepper casserole and Kielbasa Potato and Green Bean Casserole too!
Cheesy carrot casserole ingredients
Here’s the ingredients you need to make this carrot casserole with stuffing, you might already have everything in your kitchen!
- 6 cups carrots, sliced
- 2 (10 ounce) cans of cream of mushroom soup – you can also use cream of chicken soup if you’d like
- 2 cups shredded cheddar cheese – or other favorite shredded cheese
- 1 whole bag of herbed stuffing mix (10-12 ounce bag)
- ½ cup melted butter
How to Make Carrot Casserole
Wash the carrots, and cut the green tops off. What to do with the green tops? Make vegetable broth with carrot green tops!
Peel the carrots and slice into 1/2 inch thick coins.
Bring a large pot of water to a boil. Add carrots and cook until a fork can slide through. Make sure not to overcook the carrots as you don’t want them to be mushy! Drain and add carrots back into the pot.
Add the cream of mushroom soup and cheddar cheese to the pot with the cooked carrots. Stir well to completely coat the carrots with the soup and cheese.
Add the carrot mixture into a 9×13 baking dish.
Using the same pot you cooked the carrots in, add the stuffing mix and melted butter. Stir well until stuffing is coated in melted butter.
Time for the finishing touch! Sprinkle the buttery stuffing mix over the top of the carrot mixture.
Bake the casserole dish for about 25 minutes or until it is golden and bubbly.
Serve and enjoy!
Tips For Carrot Casserole:
- Cut the carrots into uniformly-sized pieces, so that they cook at the same rate.
- You can cut and peel your carrots up to 3 days before you plan to make this recipe.
- You could make this recipe even more fancy for the holidays by using some rainbow colored carrots in shades of purple, yellow, red and white. You can find rainbow carrots in most grocery stores these days or try growing your own.
- You can cut the recipe in half and bake in an 8×8 dish. If doing this, still use the whole can of cream of mushroom soup.
Pin for later:
Savory Carrot Casserole with Cheddar Cheese
PrintIngredients
- 6 cups carrots peeled, sliced into 1/2 inch coins
- (2) 10 oz cans cream of mushroom soup*
- 2 cups shredded cheddar cheese
- (1) 12 oz bag herbed stuffing mix
- ½ cup butter melted
Instructions
- Preheat oven to 350 degrees F.
- Bring a medium sized pot of water to a boil. Add carrots and cook for about 7 minutes, or until a fork slides through carrots. Make sure not to overcook. Drain and add carrots back into pot.
- Add cream of mushroom soup and cheddar cheese to the pot. Mix with a spoon so the carrots are completely covered with soup and cheese.
- Add carrot mixture into a 9×13 baking dish.
- Using the same pot you cooked carrots in, add stuffing mix and melted butter. Stir until stuffing is coated.
- Sprinkle stuffing mix on top of the carrot mixture in baking dish.
- Bake for 25 minutes, or until bubbly and stuffing is lightly browned on top. Serve and enjoy!
Tanner Miller says
Absolutely worst instructions. You can’t even tell me What temperature to bake it at very cringe
Pamela Reed says
Tanner, please see step 1 in the recipe card: Preheat oven to 350 degrees F. lol
Meg Ferguson says
I’m so glad I found this! My great-aunt always brought a savory carrot casserole to Thanksgivings, but never got the recipe. I’ve regretted that ever since I moved out of state 8 years ago. But I found your recipe and this is it! It’s exactly as delicious as I remember.
sylvia stiles says
Can this carrot casserole be frozen before baking at a later date?
Flo Cali says
Absolutely wonderful!! My company LOVED this carrot casserole!!!!
Pamela says
Thanks for stopping by Flo, so happy to hear you guys liked this casserole! 🙂
Katherine M says
I made this casserole for a Friendsgiving and it was the first side dish gone. Thanks for making it easy, especially since I’m not a expert cook!
Pamela says
Thanks for commenting! I’m glad you found this casserole easy and delicious!
Adriana says
Casseroles are amazing so easy and convenient. Loved that you used carrots perfect addition!
Kimberly says
Wow, what a great idea! I have a ton of carrots in my garden and this is happening this weekend!
Mahy says
I can’t believe how detailed this recipe is – the instructions are super clear and very easy to follow. Can’t wait to get a bit more carrots and make this casserole – it is too good to miss it!
Denisse Salinas says
This looks so comforting and cozy! Love the idea of combining carrots with cream of mushroom soup! So clever – and that crunchy topping, simply divine!
Sara says
So delicious! I don’t use carrots nearly enough and this was a perfect way to highlight them and get out of a side dish rut.
Randi says
Thank You soooooo much for sharing this recipe ! It is so ridiculously delicious, anyone who hasn’t had this will make this again and again after trying it just once !
Had this years ago at a Thanks Giving dinner and am hooked !