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.
Servings 10
Calories 240kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
You could also use cream of chicken soup if you’d like.
Use the carrot tops and make vegetable broth with them.
Nutrition
Calories: 240kcal