I never would have believed what a DELICIOUS recipe this was until my sister told me about how the recipe spread like wildfire after an office potluck where it was served. Sure enough, it was wonderful! This is one way to get the kids to eat their veggies! By the way, to make it a little less fattening, I used light cream cheese.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a bowl, mix the carrots, cream cheese, Cheddar cheese, butter, 1/2 cup French fried onions, and garlic salt. Scoop into a 2 quart casserole dish. Top with remaining French fried onions and dried parsley.

  • Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts

387.7 calories; 8.4 g protein; 25.2 g carbohydrates; 41.6 mg cholesterol; 643.9 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2004
This recipe is great! Got many favorable comments at church dinner. Very flexible. Can be prepared.cooked and finished-off later. Leftovers were even better. A little different in a good way. Try it. Read More
(7)

Most helpful critical review

Rating: 1 stars
04/18/2004
I don't know what I did wrong but my dish was not bubbly while baking. It was very dry and really a disappointment after shredding all those carrots. Read More
(9)
12 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
04/10/2004
This recipe is great! Got many favorable comments at church dinner. Very flexible. Can be prepared.cooked and finished-off later. Leftovers were even better. A little different in a good way. Try it. Read More
(7)
Rating: 1 stars
04/18/2004
I don't know what I did wrong but my dish was not bubbly while baking. It was very dry and really a disappointment after shredding all those carrots. Read More
(9)
Rating: 1 stars
12/22/2005
Am I missing something in the instructions? Do the carrots have to be pre-cooked? Still very raw after 25 mins. and cooking longer didn't help. Should the casserole be covered? Followed the recipe as written but my casserole was a failure. Read More
(8)
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Rating: 5 stars
04/10/2004
This recipe is great! Got many favorable comments at church dinner. Very flexible. Can be prepared.cooked and finished-off later. Leftovers were even better. A little different in a good way. Try it. Read More
(7)
Rating: 5 stars
03/07/2005
This carrot casserole is wonderful. It is both easy and tasty. My family was not that fond of carrots but once they tasted this it has become a new favorite (they still won't eat carrots any other way). I plan on doubling it for an upcoming church supper and will have copies of the recipe available as I am sure they will love it as much as we do. Read More
(4)
Rating: 5 stars
04/21/2005
My husband could go forever without eating a vegetable. He does not like carrots. He really liked this. Thank you. Read More
(3)
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Rating: 2 stars
12/02/2008
No one liked this. Not enough cream cheese. I used matchstick carrots so at least I didn't go through all the work of shredding the carrots. Read More
(3)
Rating: 3 stars
10/22/2008
Good but fairly labor intensive Read More
(2)
Rating: 3 stars
03/22/2006
Too much cream cheese. I could only eat a little bit of this. I'd cut down on the cream cheese if I were to ever make it again. Read More
(2)
Rating: 4 stars
12/21/2006
must chill dough very well - and bake for the entire 10 mins. my first batch was not chilled long enough and I only baked for 8 mins. but after I adjusted they were very good. Read More
(1)