Carrot Casserole With Cheddar Cheese Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/11/19
Carrots Gratin
Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
475 Calories
28g Fat
40g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 475
% Daily Value*
Total Fat 28g 36%
Saturated Fat 15g 76%
Cholesterol 73mg 24%
Sodium 808mg 35%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 19%
Protein 17g
Calcium 507mg 39%
*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.

Ingredients

  • 1 1/2 pounds carrots (peeled and thinly sliced, about 5 cups of 1/4-inch slices)
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup cheddar cheese (sharp, shredded)
  • 1 pinch ground mustard
  • salt to taste
  • black pepper to taste
  • For the Topping:
  • 1 cup breadcrumbs (fresh and soft)
  • 2 tablespoons butter (melted)

Steps to Make It

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

  2. 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. Drain well and set aside.

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

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

  5. 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.

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.

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