Creamy Carrot Casserole

Prep Time
Cook Time
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Original recipe yields 8 servings


  • Serving Size: 1 (382.4 g)
  • Calories 544.7
  • Total Fat - 40 g
  • Saturated Fat - 24.8 g
  • Cholesterol - 114 mg
  • Sodium - 1034.7 mg
  • Total Carbohydrate - 34.2 g
  • Dietary Fiber - 5.6 g
  • Sugars - 9.8 g
  • Protein - 14.9 g
  • Calcium - 473.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350°F. Grease a 9″x13″ baking dish.

Step 2

In a large pot bring water to a boil. Add carrots and cook for 5-7 minutes, until carrots have soften slightly. Drain carrots; set aside. (Note: depending on the size of your pot, this may need to be done in 2 batches).

Step 3

In a medium pot, over medium-low heat melt butter. Add onions, sauté until softened.

Step 4

Add flour and garlic powder to butter and onions; combine and allow to cook 1-2 minute while stirring.

Step 5

While whisking, add 1 cup of milk; mix until combined. Add remaining milk, 1 cup at a time, mixing to combine each time.

Step 6

Add salt, pepper, celery salt and mustard; whisk to combine. Bring sauce to a low boil and continue to cook until it thickens.

Step 7

To the prepared baking dish, add half the cooked carrots. Cover evenly with 1 cup of shredded cheese and half the cream sauce. Repeat with remaining carrots, cheese and sauce.

Step 8

Add bread crumbs to 1/4 cup of melted butter and mix thoroughly. Spread mixture evenly over the casserole.

Step 9

Bake uncovered 25-30 minutes, until browned and heated through. Serve immediately or chill and reheat to serve.

Tips & Variations

No special items needed.