Carrot Casserole

Carrot Casserole

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"Great side dish for big meals. I make it every holiday and it's always a hit!"
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45 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
  3. Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
  4. Toss croutons with 1/3 cup melted butter; scatter over casserole.
  5. Bake in preheated oven for 20 to 30 minutes, or until heated through.


  1. 55 Ratings

Most helpful positive review

I have been making a variation of this for years. Mine adds sliced water chestnuts, and uses bread crumbs instead of croutons. It has always been a hit, no matter where I take it.

Most helpful critical review

There was something missing from this...perhaps an additional type of cheese other than just processed? I actually opted to make my own croutons, and added in a little bit of garlic and frozen ...

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I have been making a variation of this for years. Mine adds sliced water chestnuts, and uses bread crumbs instead of croutons. It has always been a hit, no matter where I take it.

Great veggie dish! Easy to prepare. Even veggie avoiders will enjoy this. Use a small onion or the strong flavor will over power the sweet of the carrots. I didn't have any seasoned croutons in ...

My sister has this recipe. It may sound odd, but it is a family favorite. Everyone who has had it just loves it. Try it.

We always love this - my four year old always asks for seconds! I used crushed ritz on top - delish!

Always make this one for big holiday dinners. I have used cream of chicken/mushroom/celery or whatever I have on hand and it always turns out great. I also prefer to use crushed ritz crackers on...

I used Wegman's seasoned croutons - Cheese & Garlic variety. This casserole was a HUGE success, only problem - next time I have to make TWO of them because my husband ate almost one by himself!...

YUM... we made this same casserole in home ec class years ago... it seems like a recipe some may not like - but the taste is fantastic and I haven't met anyone yet who doesn't like it.

This recipe is a keeper. Perfect for holidays or when you have to bring a casserole to a party. I scaled down the butter to 3T. with the croutons and it was wonderful.

Good basic recipe! I didn't have cream of celery soup, so used (low sodium) cream of mushroom, and added no salt Spike rather than the salt and pepper, but otherwise stayed with the original re...

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