Cheesy Carrot Casserole
This Cheesy Carrot Casserole is a fantastic side dish made with carrots, a seasoned cream sauce, cheddar cheese, and topped with buttery breadcrumbs.
Servings: 6
Ingredients
- 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
- 5 large carrots , peeled, ends trimmed, and sliced thin
- 1 cup shredded cheddar cheese
Instructions
- 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.
Video
Nutrition
Calories: 386kcal | Carbohydrates: 21g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 677mg | Potassium: 350mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10907IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 1mg