Carrot Casserole Recipe
One of my favorite ways to use our garden carrots is in this cheesy carrot casserole recipe. All you need is 5 ingredients and about 25 minutes and it’s ready to be served. This carrot casserole with stuffing is one of our favorite go-to side dishes (or sometimes a main dish served with crusty bread!)! And it’s always on our Thanksgiving dinner menu! Although lots of carrot casseroles are sweet, this one is savory, thanks to the cream of mushroom soup, shredded cheese and buttery stuffing. It’s perfect to serve next to chicken, pork chops and turkey! Looking for more casserole recipe ideas? Try my Cauliflower casserole, Stuffed bell pepper casserole and Kielbasa Potato and Green Bean Casserole too!
Cheesy carrot casserole ingredients
Here’s the ingredients you need to make this carrot casserole with stuffing, you might already have everything in your kitchen!
6 cups carrots, sliced 2 (10 ounce) cans of cream of mushroom soup – you can also use cream of chicken soup if you’d like 2 cups shredded cheddar cheese – or other favorite shredded cheese 1 whole bag of herbed stuffing mix (10-12 ounce bag) ½ cup melted butter
How to Make Carrot Casserole
Wash the carrots, and cut the green tops off. What to do with the green tops? Make vegetable broth with carrot green tops! Peel the carrots and slice into 1/2 inch thick coins. Bring a large pot of water to a boil. Add carrots and cook until a fork can slide through. Make sure not to overcook the carrots as you don’t want them to be mushy! Drain and add carrots back into the pot. Add the cream of mushroom soup and cheddar cheese to the pot with the cooked carrots. Stir well to completely coat the carrots with the soup and cheese. Add the carrot mixture into a 9×13 baking dish. Using the same pot you cooked the carrots in, add the stuffing mix and melted butter. Stir well until stuffing is coated in melted butter. Time for the finishing touch! Sprinkle the buttery stuffing mix over the top of the carrot mixture. Bake the casserole dish for about 25 minutes or until it is golden and bubbly. Serve and enjoy!
Tips For Carrot Casserole:
Cut the carrots into uniformly-sized pieces, so that they cook at the same rate. You can cut and peel your carrots up to 3 days before you plan to make this recipe. You could make this recipe even more fancy for the holidays by using some rainbow colored carrots in shades of purple, yellow, red and white. You can find rainbow carrots in most grocery stores these days or try growing your own. You can cut the recipe in half and bake in an 8×8 dish. If doing this, still use the whole can of cream of mushroom soup.
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