This Panko-Crusted Creamy Carrot Casserole will become your new favorite side dish! Made with carrots, a seasoned cream sauce, cheddar cheese, and topped with buttery breadcrumbs.
I’ve made this a few times now…and then immediately feel like I should stop eating for a week. Or run 8 miles to burn off the calories. But it’s worth it.
It ain’t healthy. It ain’t low fat. It ain’t carb-free or gluten-free or paleo. And it’s also not going to kill you. Everything in moderation, right?
Rich and creamy, with a slight crunch from the buttery-bread crumbs in every bite. It’s so so good.
Even Trevor, who refuses carrots, loves this. He knows yummy.
- • 7 tablespoons unsalted butter, divided
- • 1 cup panko bread crumbs
- • 1/4 cup all-purpose flour
- • 2 cups half and half
- • 1 teaspoon salt
- • 1/4 teaspoon black pepper
- • 1 teaspoon onion powder
- • 1/4 teaspoon coriander
- • 1 1/4 teaspoon dry mustard
- • 3 large carrots, peeled, ends trimmed, and sliced thin
- • 1 cup shredded cheddar cheese
- Preheat oven to 375 degrees. Coat a 8x8 baking dish with nonstick cooking spray; set aside.
- In a small fry pan, heat 3 tablespoons of butter over medium-high heat and sauté the panko crumbs until just golden brown, stirring constantly, careful not to let them burn, about 2 minutes. Transfer to a bowl.
- In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Add in flour and whisk to make your roux; immediately after it’s combined, add in your half and half, whisking constantly until sauce thickens. Remove from heat and whisk in the salt, pepper, onion powder, coriander, and dry mustard.
- Evenly distribute half of the sliced carrots in the prepared baking dish; pour half of the white sauce over them, spreading to coat. Repeat layers one more time.
- Sprinkle the cheddar cheese on top, followed by the golden bread crumbs.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes or until carrots are tender.
- Let stand 5 minutes before serving.
adapted from Chef In Training