Cheesy Carrot Casserole

My dear foodie friends…it is time to step out of your side dish, veggie dish, non-dish rut.

It is time to step back from the canned vegetable and try something new.

This cheesy carrot casserole is the answer.

Last year, I stumbled upon a recipe for broccoli casserole.  I like broccoli, and I like cheese and so I whipped it up. 

Holy Guacamole it was good.  Soo soo good.  It’s now a regular dish at our dinner table good.

So when I was flipping through an old cookbook I found at Good-Will (I love to pick up old church cookbooks!), and found a recipe for cheesy carrot casserole, I knew that not only did I need to buy that cookbook but I also had to try this recipe.

Cheesy carrot casserole is not something I had heard of before.

I love cooked carrots and highly recommend the candied carrots as a future side dish, however cheesy carrot casserole was new to me; and it was calling my name!

I whipped this casserole up when we had company over for dinner.  I decided to try it out on them.   I adapted the recipe to what I had on hand and it exceeded my expectations. I literally ate this, and this alone, for lunch the next day.

If you love cheese and carrots then this cheesy carrot casserole is a must try!

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Cheesy Carrot Casserole
Cheesy Carrot Casserole

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8 Servings


  • 1/2 cup butter
  • 1/2 cup medium onion
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2 cups milk
  • 1 cup sharp cheddar cheese, shredded
  • 2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
  • 1 cup plain bread crumbs


  1. Preheat oven to 350*F
  2. Grease a 9 x 13 casserole dish and set aside.
  3. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven.
  4. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent.
  5. Add flour, salt, mustard and pepper and mix well to create a paste.
  6. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well.
  7. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined.
  8. When carrots are cooked half way, place carrots on the bottom of the casserole dish.
  9. Pour cheese mixture on top of carrots ensuring to cover carrots completely.
  10. Sprinkle bread crumbs on top of sauce and bake for 25 minutes.
  11. Remove from oven and serve immediately.


Items recommended for this recipe include…


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2 Comments on “Cheesy Carrot Casserole

  1. Alyssa

    My family has made a very similar dish for years! We got it from my sister-in-law’s family cookbook and it is outstanding. Required at every family gathering, it is a family favorite!
    Just for fun, try this with crushed, buttered ritz crackers instead of breadcrumbs. You’ll never go back!

    1. Janelle

      Alyssa – WHY did I not think of the Ritz crackers?!?! When you said that I totally went DUH…that sounds amazing! And totally something I’m doing next time!! Thanks for the tip!


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