Carrot Casserole

Carrot Casserole

42 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Jane

“Great side dish for big meals. I make it every holiday and it's always a hit!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
  3. Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
  4. Toss croutons with 1/3 cup melted butter; scatter over casserole.
  5. Bake in preheated oven for 20 to 30 minutes, or until heated through.

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Reviews (42)

Rate This Recipe


I have been making a variation of this for years. Mine adds sliced water chestnuts, and uses bread crumbs instead of croutons. It has always been a hit, no matter where I take it.



My sister has this recipe. It may sound odd, but it is a family favorite. Everyone who has had it just loves it. Try it.



Great veggie dish! Easy to prepare. Even veggie avoiders will enjoy this. Use a small onion or the strong flavor will over power the sweet of the carrots. I didn't have any seasoned croutons in house & wanted something quick to use so opened a box of stovetop corn bread stuffing mix and used that w/ out the seasoning package. Was wonderful! Will make again.

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Amount Per Serving (6 total)

  • Calories
  • 331 cal
  • 17%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 909 mg
  • 36%

Based on a 2,000 calorie diet



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Carrot Zucchini Casserole


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Quick and Easy Carrot Casserole