Carrot Casserole

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.
Course Main Course, Side Dish
Cuisine American
Keyword carrot casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 240kcal


  • 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 13x9 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 can cut the recipe in half and bake in an 8x8 dish.
You could also use cream of chicken soup if you’d like.
Use the carrot tops and make vegetable broth with them.


Calories: 240kcal