New this month
Cheesy Carrots

Cheesy Carrots

"These carrots are super cheesy, delicious and they are great with any meal."
Added to shopping list. Go to shopping list.


1 h 20 m servings 235 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large pot of water, boil carrots until soft. Drain well.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
  3. Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley, salt and pepper. Transfer to the prepared baking dish and top with bread crumbs.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 27
  1. 34 Ratings

Most helpful positive review

I sauteed the onions in butter and added some garlic. Then about half the amount of green bell pepper and parsley (sauteed them as well). (I don't get on well with bell peppers; I also reduced ...

Most helpful critical review

Was fine. Didn't love it. Helped me get rid of all the carrots I had in my fridge.

Most helpful
Most positive
Least positive

I sauteed the onions in butter and added some garlic. Then about half the amount of green bell pepper and parsley (sauteed them as well). (I don't get on well with bell peppers; I also reduced ...

This recipe is a yummy, different take on carrots. I do, however, agree with the reviewers who said it could use a bit more flavor. The next time I make it I will probably add some green onion...

It was delicious!!! A great way to eat carrots; I didn't have any peppers but still came out great. TY for the great recipe.

I was a little skeptical of this recipe and was worried about the review below that said it was bland. So I liberally used ground white pepper and garlic powder and ended up with a great side di...

These were really great. They are very similar to mashed sweet potatoes. I was really surprised how much flavor carrots have. I did add some milk to the recipe because it seemed a little dry ...

Everyone loved this recipie!! I baked it in a more shallow pan so they were a little dry so bake them in a deeper pan. And also whip the carrots until they are really creamy not just mashed they...

Nice change of pace for a side dish. I agree with other reviewers...Add 1/3 cup milk to overcome dryness and reduce breadcrumbs to 1/4 cup.

This is a good recipe. I didn't use the green bell pepper because to me, they can have an overpowering flavor. Oddly enough, an old boss' wife made a similar dish for dinner one evening except t...

Here's the thing with this recipe: I wanted to follow it exact, I usually do when making it for the first time. The problem was that I was out of sharp cheddar cheese, which could have been a pr...

Other stories that may interest you