Carrot Casserole

This Carrot Casserole is the perfect side dish for the kids. If they love cheese, carrots and Ritz crackers then this casserole will be great for them!

Casseroles are a favorite of our family. I make them for dinners and side dishes all the time.

This Carrot Casserole is a great side dish that you can serve with almost any entree!

The buttery, cheesy flavor of the casserole is gives these carrots a rich taste everyone will love. 

How to make Carrot Casserole:

Cook Carrots: Start by cooking your carrots to soften them up before adding them to the casserole.

Cheese Sauce: Make your roux so you can make the cheese sauce for the top of the casserole. Layer the carrots on the bottom of the casserole dish and then spread the cheese sauce on top.

Bake: Cover casserole with the crushed Ritz crackers and then bake.

Ingredients:

• Baby Carrots – You can also use regular carrots that you peel and slice.
• Butter – I used unsalted butter but salted would work I would just use less salt to season.
• Onion – yellow onion that has been diced.
• All-Purpose Flour
• Seasoning – dry mustard, onion powder, salt, and pepper.
• Milk – I usually use 1% or 2% milk but skim would work as well.
• Half and Half – half and half is just equal parts milk and cream. You can but this in the store or just use cream and milk.
• Cheese – shredded cheddar cheese.
• Ritz Crackers – that have been crushed.

Directions:

Step One – Preheat oven to 350 degrees F.

Prepare a 9×13 casserole dish with nonstick cooking spray and set aside.

Step Two – Place baby carrots in a sauce pan with 1 inch water and 3 tablespoons of butter.

Bring water to a boil then cover and reduce heat to a simmer.

Step Three – Cook for 5-6 minutes until carrots are soft but still have a slight crunch.

Drain water and place steamed carrots into your prepared casserole dish.

Step Four – In your saucepan add remaining butter and allow to melt.

Add onions and cook until tender and translucent.

Step Five – Add flour and seasoning and whisk until at a paste like texture.

Step Six – Slowly whisk in milk and half and half until roux is formed.

Continue to whisk for 3-4 minutes to allow roux to thicken.

Step Seven – Remove from heat and add in shredded cheese. Mix until melted and smooth.

Step Seven – Pour cheese sauce over your carrots and topped with crushed ritz crackers.

Step Eight – Bake for 25-30 minutes until warm throughout.

Do you need to pre-cook your carrots?

Carrots are a very hearty vegetable. Full of starch you definitely want to pre-cook them before making the casserole, so the carrots are soft to eat.

They won’t get mushy as long as you do not overcook them first.

Should you cut your carrots?

I used baby carrots for this recipe, so I did not cut or slice them.

You are more than welcome to slice your carrots into slices or smaller strips.

Choose whichever way you would like, and also which way you think people would enjoy the most!

How to store this casserole:

Fridge: This casserole needs to be kept in the refrigerator once it is done. Store in an airtight container for best results. The casserole should last about 5-7 days.

Freezer: You can also freeze this casserole. You can freeze it before or after baking.

Reheat: Either way works fine, but to cook thaw it and then follow the directions for baking.

It should last in the freezer for three months.

What should you serve this casserole with?

Here are some good entrees to serve with this Carrot Casserole. You can serve this with almost anything!

Air Fryer BBQ Chicken – This Air Fryer BBQ Chicken recipe is super easy to make, and it is cooked perfectly in the air fryer. 

Crock Pot Ribs – One of the best ways to make ribs! These Crock Pot Ribs are actually fall off the bone tender and full of flavor.

Turkey Meatloaf – Turkey Meatloaf is a classic recipe that is often forgotten. This meatloaf recipe is healthy made with lean ground turkey, full of flavor and super moist!

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