Mom's Carrot Casserole

Made  times
ann 0

"A delicious, creamy carrot casserole even your kids will love!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 304 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 655 mg
  • 26%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Beat the cream cheese with an electric mixer in a large bowl until smooth. Stir in cream of celery soup, milk, and salt and pepper. Mix in the shredded carrots, then spread carrot mixture into a 9x13-inch baking dish. Combine the bread crumbs, Cheddar cheese, and melted butter in another bowl. Sprinkle the cheese mixture on top of the carrots.
  3. Bake in the preheated oven until browned and bubbly, 45 to 50 minutes.



I just finished making this and was very disappointed. I believe I oversalted the carrots so that was my mistake. This is not creamy or bubbly. Carrots were not done in the oven, so am finis...

It tasted like you were eating a raw plain carrot. Maybe the amount of carrots is off in this recipe, not sure what exactly is wrong.

From around the web