This Carrot Casserole is a easy one-pot meal that combines tender carrot 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
Keyword carrot casserole
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
6cupscarrotssliced into 1/2 inch pieces
210 oz canscream of mushroom soup*
2cupsshredded cheddar cheese
112 oz bagherbed stuffing mix
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.