Grandmother's Carrot Casserole Recipe -
Grandmother's Carrot Casserole Recipe
  • READY IN 35 mins

Grandmother's Carrot Casserole

Recipe by  

"Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
  3. In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
  4. Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2008

I was looking for a recipe to use up the last of my carrots, so they would not ruin. I tried this recipe and it was great!! Had the best taste! Now, I know just what to do with my left over carrots!

Most Helpful Critical Review
Dec 25, 2007

Sorry but I didn't like these at all... the mayo and sugar combo was too much for me and they were very sweet with 1/2 cup of sugar. I would recommend cutting the sugar in half.


17 Ratings

Dec 07, 2007

Awesome, these were soooooo goood, my whole family loved them. I really like carrots with brown sugar, but the rest of my family likes them plain, this was a good combination, cause they were definitly sweet but not overly and the kids love anything with crackers!!!! Awesome recipe,will be making it again. Oh and the only change i made, was that i sauteed the onions in butter instead of steaming them, because i absolutely love sauteed onions!!!!

Jun 15, 2010

I loved this, but hubby did not, he thought it was too sweet and I even cut the sugar back to 1/4 cup. I might try it again using even less sugar, but overall I thought it was different.

Nov 27, 2007

This was delicious! Simple and so good! The only change I made was to add more crackers on top with a little melted butter/margarine and then sprinkle on top, this gave the casserole alot of crunch. Will definitly make again!

Apr 24, 2011

This was very good. I didn't use the sugar called for just sprinkled a little on but followed the rest of the recipe exactly. It was a big hit at our Easter dinner.

Oct 08, 2010

Was somewhat skeptical about this combination at first, like some of the other reviewers, but I have to say, it is AMAZING! My daughter even ate this and she hates cooked carrots of any kind! I did cut way back on the sugar and added butter and a lil less mayo, with a lil bit of onion and garlic powder. I will definitely make this is AMAZING!

Oct 02, 2009

My husband liked this so much I actually made it twice in one week! For the mayonnaise, I used the do it yourself recipe from the "salmon deviled eggs and homemade mayonnaise" recipe on this site. I think that worked extremely well with the sweeter taste of this casserole dish. But I did only use about 1/4 cup of sugar, as suggested by other commenters. Also, it is really great right out of the fridge the next day--even better than when it is first done!


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  • Calories
  • 514 kcal
  • 26%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 38.6 g
  • 59%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 522 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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