Kenulia's Carrot Casserole

10 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  KENULIA

“I never would have believed what a DELICIOUS recipe this was until my sister told me about how the recipe spread like wildfire after an office potluck where it was served. Sure enough, it was wonderful! This is one way to get the kids to eat their veggies! By the way, to make it a little less fattening, I used light cream cheese.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, mix the carrots, cream cheese, Cheddar cheese, butter, 1/2 cup French fried onions, and garlic salt. Scoop into a 2 quart casserole dish. Top with remaining French fried onions and dried parsley.
  3. Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

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Reviews (10)

Rate This Recipe


Am I missing something in the instructions? Do the carrots have to be pre-cooked? Still very raw after 25 mins. and cooking longer didn't help. Should the casserole be covered? Followed the recipe as written, but my casserole was a failure.



I don't know what I did wrong but my dish was not bubbly while baking. It was very dry and really a disappointment after shredding all those carrots.



This recipe is great! Got many favorable comments at church dinner. Very flexible. Can be prepared.cooked and finished-off later. Leftovers were even better. A little different in a good way. Try it.

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Amount Per Serving (8 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 27.9 g
  • 43%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 644 mg
  • 26%

Based on a 2,000 calorie diet



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Cafeteria Carrot Souffle


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Carrot Patties