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Carrot Casserole

Carrot Casserole

Name: Carrot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 5 cups sliced carrots; 3 tablespoons butter; 1 onion, chopped; 1 (10.75 ounce) can condensed cream of celery soup; salt and pepper to taste; ½ cup cubed processed cheese; 2 cups seasoned croutons; ⅓ cup melted butter

Rating: 4.47 stars

60 Ratings
52 Reviews
5 Photos

Great side dish for big meals. I make it every holiday and it's always a hit!

By Jane

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

5 cups sliced carrots
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
½ cup cubed processed cheese
2 cups seasoned croutons
⅓ cup melted butter

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

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Step 2

Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
Step 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.
Step 4

Toss croutons with 1/3 cup melted butter; scatter over casserole.
Step 5

Bake in preheated oven for 20 to 30 minutes, or until heated through.

Nutrition Facts

Per Serving:

331 calories; 24.6 g total fat; 61 mg cholesterol; 909 mg sodium. 23.1 g carbohydrates; 6 g protein; Full Nutrition

Reviews (52)

Most helpful positive review

KYWOMBAT

07/24/2003

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. Read More

Helpful

(31)

Most helpful critical review

INTELLIBLONDE

04/27/2010

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 spinach (thawed/drained) for extra excitement. I think next time I may try adding water chestnuts for texture (another reviewers suggestion) and maybe some fresh dill? Read More

Helpful

(4)

60 Ratings

5 star values: 35
4 star values: 18
3 star values: 7
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

KYWOMBAT

07/24/2003

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. Read More

Helpful

(31)

KYWOMBAT

07/24/2003

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. Read More

Helpful

(31)

Connie

03/08/2005

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 house & wanted something quick to use so opened a box of stovetop corn bread stuffing mix and used that w/ out the seasoning package. Was wonderful! Will make again. Read More

Helpful

(23)

ROBIN WARNER

01/09/2004

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. Read More

Helpful

(19)

Little Southern Mama

03/16/2009

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

Helpful

(14)

jkhuggybear

11/15/2008

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 the top. Read More

Helpful

(11)

CKAT

01/09/2004

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!! HE LOVED IT!! Read More

Helpful

(10)

emmascookin

03/18/2011

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. Read More

Helpful

(8)

Valerie Weiler-Hinch

05/24/2008

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 recipe. I could see myself making it again perhaps adding a mix of veggies and/or mushrooms... Great comfort food! Thanks!! Read More

Helpful

(8)

Maureen B

03/17/2011

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. Read More

Helpful

(8)

INTELLIBLONDE

04/27/2010

Helpful

(4)

More Reviews

Back to Carrot Casserole

All Reviews for Carrot Casserole

- of Reviews

Nutritional Information

Carrot Casserole

Servings Per Recipe: 6
Calories: 331

% Daily Value *

total fat: 38 %

saturated fat:

cholesterol: 20 %

sodium: 36 %

potassium: 11 %

carbohydrates: 7 %

fiber: 17 %

sugar:

protein: 12 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*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.

Reviews for: Photos of Carrot Casserole

1 of 52

All Reviews

KYWOMBAT

07/24/2003

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.

Helpful

(31)

KYWOMBAT

07/24/2003

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.

Helpful

(31)

Connie

03/08/2005

Helpful

(23)

ROBIN WARNER

01/09/2004

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.

Helpful

(19)

Little Southern Mama

03/16/2009

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

Helpful

(14)

jkhuggybear

11/15/2008

Helpful

(11)

CKAT

01/09/2004

Helpful

(10)

emmascookin

03/18/2011

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.

Helpful

(8)

Valerie Weiler-Hinch

05/24/2008

Helpful

(8)

Maureen B

03/17/2011

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.

Helpful

(8)

INTELLIBLONDE