Kenulia's Carrot Casserole Recipe -
  • READY IN 40 mins

Kenulia's Carrot Casserole

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2004

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.

Most Helpful Critical Review
Apr 18, 2004

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.


12 Ratings

Dec 22, 2005

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.

Mar 07, 2005

This carrot casserole is wonderful. It is both easy and tasty. My family was not that fond of carrots but once they tasted this, it has become a new favorite (they still won't eat carrots any other way). I plan on doubling it for an upcoming church supper and will have copies of the recipe available as I am sure they will love it as much as we do.

Dec 02, 2008

No one liked this. Not enough cream cheese. I used matchstick carrots, so at least I didn't go through all the work of shredding the carrots.

Apr 21, 2005

My husband could go forever without eating a vegetable. He does not like carrots. He really liked this. Thank you.

Oct 22, 2008

Good, but fairly labor intensive

Mar 22, 2006

Too much cream cheese. I could only eat a little bit of this. I'd cut down on the cream cheese if I were to ever make it again.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 644 mg
  • 26%

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

See More
Subscribe Today!

In Season

Chocolate Chip Cookies
Chocolate Chip Cookies

Have you made a batch lately? They're everybody's favorite.

Spring Salads
Spring Salads

Freshening up the salad menu for spring has never been so delicious.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Carrot Zucchini Vegetable Casserole

Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.

Chef John's Sweet Potato Casserole

See how to make not-too-sweet sweet potato casserole with a pistachio crust.

How to Fix Burnt Sweet Potato Casserole

Topping burn on your sweet potato casserole? We’ve got just the fix.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States