Carrot Casserole With Cheddar Cheese Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/3/22
Carrot Casserole With Cheddar Cheese Sauce

The Spruce / Qi Ai
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
225 Calories
11g Fat
27g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 225
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 31%
Cholesterol 27mg 9%
Sodium 582mg 25%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 6g
Vitamin C 4mg 20%
Calcium 156mg 12%
Iron 1mg 8%
Potassium 373mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple cheddar cheese sauce makes these sliced cooked carrots extra special. Serve them along with a Sunday dinner or holiday meal. Fresh ​breadcrumbs give this casserole a nice look and crunch, but french fried onion rings would make a nice topping as well.

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Ingredients

  • 1 1/2 pounds carrots, peeled and thinly cut into 1/4-inch slices, about 5 cups

  • 1 cup water

  • 1/2 teaspoon salt

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk

  • 1 cup grated sharp cheddar cheese

  • 1 pinch ground mustard

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Topping:

  • 1 cup fresh breadcrumbs, soft

  • 2 tablespoons unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

    carrot casserole ingredients

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  2. Heat the oven to 350 F. Lightly butter a 1 1/2- to 2-quart baking dish. 

    buttered casserole dish

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  3. Combine the sliced carrots, water, and salt in a saucepan over medium-high heat. Bring to a boil. Cover and reduce heat to medium-low; simmer until tender, about 20 minutes.

    carrots in pot with water

    The Spruce / Qi Ai

  4. Drain well and set aside.

    cooked carrots drained and in a bowl

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  5. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the all-purpose flour. Cook, stirring, for 2 minutes, until bubbly and smooth.

    butter and flour in pot

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  6. Add the milk, stirring constantly. Cook, stirring constantly until the sauce has thickened. Add the shredded cheddar cheese and the ground mustard. Taste and add salt and pepper, as needed.

    milk being thickened in pan with roux

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  7. Gently combine the sauce with the carrots and spoon into the prepared baking dish.

    carrots with sauce in casserole dish ready to bake

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  8. In a small bowl, toss the fresh breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the crumbs evenly over the carrot mixture. 

    breadcrumbs on top of carrot casserole

    The Spruce / Qi Ai

  9. Bake the casserole at 375 F for 20 to 25 minutes, or until the mixture is bubbly and the topping is lightly browned. To brown the topping more, turn the oven setting to broil for a minute or two.

    browned and baked carrot casserole

    The Spruce / Qi Ai

    Glass Bakeware Warning

    Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.