This Carrot Casserole is a super easy one-pot meal that combines tender carrot coins with cream of mushroom soup and cheese and is topped with a buttery herbed stuffing. A tasty and inexpensive side dish that’s perfect for a holiday meal or an everyday dinner.
Our family really enjoys carrots, especially this roasted carrot soup and carrot souffle. We’re also huge fans of this simple carrot casserole, which takes just minutes to put together. This is one of my go-to side dishes! And it’s a must for the Thanksgiving menu!
We have tons of carrots, this year, from our garden. I simply can’t think up new carrot recipes fast enough. In my opinion, there’s really no comparison to the taste of a fresh garden carrot that was just picked. So crisp and delicious!
If you don’t happen to have garden fresh carrots, that’s okay. Even when it’s not carrot season, I like to keep a bag of carrots in my fridge. They’re a versatile vegetable that stays fresh for weeks and they’re fairly inexpensive. One of my favorite ways to prepare carrots is this easy carrot casserole recipe. All you need is 5 ingredients and about 25 minutes and it’s ready to be served.
- 6 cups carrots, sliced
- 2 (10 ounce) cans of cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 whole bag of herbed stuffing mix (10-12 ounce bag)
- ½ cup melted butter
Prepping the Carrots:
Before starting this recipe, you’ll want to clean your carrots and cut the green tops off. You can also chop off the bottom stringy part.
Just be sure not to throw any of the carrot parts away. They can all be used in this delicious Carrot Tops Vegetable Broth.
Now peel away the outside tough part of the carrots and slice them into ½ inch thick coins.
How To Make
After you’ve prepared the carrots for the casserole, bring a medium to large 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 the carrots, as you don’t want them to be mushy. Drain the water and add the carrots back into the pot.
Next, 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.
That was the hard part. Ha! Now you can add the carrot mixture into a 13×9” 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 at 350 degrees F. for about 25 minutes and until it is golden and bubbly.
How easy was that?!
Tips For Carrot Casserole:
- Cut the carrots into uniformly-sized pieces, so that they cook at the same rate.
- You can substitute cream of chicken soup for the cream of mushroom soup.
- You can substitute cheddar cheese for another favorite cheese variety.
- To make a smaller portion of this recipe, feel free to cut all ingredients in half and bake in an 8×8” dish.
- You can cut and peel your carrots up to 3 days before you plan to make this recipe.
What Are The Health Benefits Of Carrots?
As with all veggies, carrots are very healthy. They are packed a multitude of nutrients, like fiber, Vitamin K, beta-carotene, and antioxidants. Carrots have also been shown to improve vision, slow down the aging process and they can even help prevent infection. So, eat up!
This carrot casserole is always on our Thanksgiving table because it’s so easy to make and it’s always a crowd favorite. 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.
Whether you choose to serve this carrot casserole recipe for a special holiday dinner or alongside a slow cooker pot roast on a busy weeknight, this dish is sure to be welcomed by all.
More Delicious Side Dishes To Try:
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- 6 cups carrots sliced
- 2 10 ounce cans of cream of mushroom soup*
- 2 cups shredded cheddar cheese
- 1 12 oz bag of herbed stuffing mix
- ½ cup butter melted
- Preheat oven to 350 degrees.
- 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 13×9 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 carrot mixture.
- Bake for 25 minutes, or until bubbly.
You could also use cream of chicken soup if you’d like.
Use the carrot tops and make vegetable broth with them.