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