This carrot casserole is a comforting dish I love to whip up, especially on busy weeknights when I’m craving something hearty and delicious. It’s a blend of tender carrots and peas in a creamy cheese sauce, all topped with a crunchy layer of panko breadcrumbs. This recipe is perfect for a cozy dinner at home, and it only takes about 35 minutes from start to finish.
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💭 Why you’ll love this recipe
- Easy side dish. This casserole is a no-fuss recipe. It’s a quick main casserole or side dish to make even on busy days while still being hearty and filling.
- Hearty and filling. This vegetarian recipe is packed with hearty veggies that’s enough for a filling and satisfying meal.
- Perfect for gatherings. This dish is a great Easter, Thanksgiving, or holiday addition. It’s packed with veggies and a cheesy flavor that the whole family love, and even kids will be coming back for seconds.
📋 Ingredients and notes
To make this carrot casserole recipe, you’ll need carrots, olive oil, a garlic clove, frozen peas, all-purpose flour, milk, low-sodium vegetable broth, panko breadcrumbs, cheddar cheese, salt, and pepper.
Variations & Substitutions
- Carrots. Use 2-3 carrots, peel and dice them into even sizes.
- Frozen peas. Or swap it with canned peas or fresh peas (blanched).
- Garlic. For added flavor, sauté the garlic with a pinch of salt to release its natural oils before adding the vegetables.
- Flour. Substitute with a 1:1 gluten-free flour blend or cornstarch, if needed.
- Milk. For a richer sauce, consider using whole milk instead of skim.
- Vegetable broth. I prefer using low-sodium vegetable broth, because
- Breadcrumbs. I personally like using panko breadcrumbs for this recipe, but you can also use plain breadcrumbs or Ritz crackers.
- Cheddar cheese. Sharp cheddar cheese works best, but you can use other types of cheese that melt well.
- Spicy variation. To add a bit of a kick, mix a pinch of cayenne pepper into the sauce.
📖 How to make carrot casserole
Step 1:
Preheat your oven to 350°F (175°C).
Step 2:
Boil diced carrots in a pot for 5 to 7 minutes until fork tender but still a bit firm, then drain and reserve.
Step 3:
In a large pan, melt 1 tablespoon of olive oil at medium heat. Cook the minced garlic for 1 minute.
Step 4:
Add cooked carrots and frozen peas to the garlic and olive oil pan. Mix well and transfer to a 6×8-inch casserole dish.
Step 5:
In the same pan, melt the remaining olive oil, whisk in flour, then gradually add milk and vegetable broth.
Step 6:
Stir in black pepper and ½ cup of shredded cheddar cheese until smooth.
Step 7:
Pour sauce over the carrot mixture in the prepared baking dish. Top with panko breadcrumbs mixed with the remaining cheddar cheese.
Step 8:
Bake for 10 to 15 minutes until bubbly and cheese is lightly browned. Serve and enjoy!
Shruthi’s Top Tip
- Parboil the carrots until they are fork-tender but still have a slight crunch to prevent them from becoming mushy during baking.
- Use a whisk to mix the flour into the olive oil, ensuring there are no lumps for a smoother sauce.
- Gradually add the milk to the flour mixture while continuously stirring to avoid clumping.
- Mix the panko breadcrumbs with a bit of olive oil in a small bowl before topping to enhance the crispiness.
- Reserve some cheese to sprinkle on top of the breadcrumbs for an extra cheesy crust.
👩🏽🍳 Troubleshooting FAQs
Yes, fresh peas can be used. Just blanch them for a couple of minutes before adding them to the casserole.
You can use regular breadcrumbs or crushed cornflakes for a different texture.
Substitute the flour with cornstarch or a gluten-free flour blend for a gluten-free version.
Use a plant-based milk and cheese alternative, and replace the butter with vegan margarine.
🍴 How to serve carrot casserole
Serve this cheesy carrot casserole with a side of garlic bread, roasted cauliflower soup, or French onion soup. I also like to eat it with a salad, like a garlic kale salad or roasted vegetable salad. This is also the perfect side dish for family gatherings, Thanksgiving, and holiday celebrations.
🍴Storage and reheating suggestions
To store leftovers, cover the casserole dish with an aluminum foil or plastic wrap or transfer it to an airtight container. Refrigerate for 3-4 days.
To freeze, you can transfer it to a freezer-safe container and freeze it for 2-3 months.
When ready to serve, reheat it in the oven at 350F for 15-20 minutes or until completely warmed through.
🍴 More casserole recipes
If you like this recipe, check out my other casserole recipes:
Squash and Zucchini Casserole
Cheesy Green Bean Casserole
Corn Casserole without Jiffy
Savory Sweet Potato Casserole
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Carrot Casserole
Equipment
- 1 6×8-inch casserole dish
Ingredients
- 1 lb carrots, about 4 medium, peeled and diced
- 3 tablespoons olive oil, divided
- 1 clove garlic, minced
- ½ cup frozen peas
- 1 tablespoon all-purpose flour
- ¾ cup milk
- ¼ cup low-sodium vegetable broth
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup shredded cheddar cheese, divided
For the topping:
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 350°F.
- Bring a medium pot of water to a boil. Add diced carrots and cook for 5-7 minutes until fork-tender but still slightly firm. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add garlic and cook for 30 seconds until fragrant (reduce heat if it starts to brown).
- Add cooked carrots and frozen peas to the skillet. Stir to combine, then transfer to a 6×8-inch baking dish.
- In the same skillet, heat 1 tablespoon olive oil over medium heat. Whisk in flour and cook for 30 seconds, stirring constantly. Gradually add milk and vegetable broth, whisking continuously to prevent lumps. Cook for 2-3 minutes until sauce thickens enough to coat the back of a spoon. Stir in salt, pepper, and ¼ cup shredded cheddar cheese until smooth.
- Pour sauce over the carrot mixture in the baking dish.
- In a small bowl, toss panko breadcrumbs with remaining 1 tablespoon olive oil until evenly coated. Stir in remaining ¼ cup shredded cheddar cheese. Spread topping evenly over the casserole.
- Bake for 10-15 minutes until sauce is bubbly and topping is golden brown.
Notes
- Use a whisk when adding milk to the flour—it prevents lumps and creates a smoother sauce.
- The sauce should coat the back of a spoon before you pour it over the vegetables. If it’s too thin, simmer another minute.
- Tossing the panko with oil before baking ensures an evenly golden, crispy topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
