Elevate your side dish game with this creamy and cheesy carrot casserole! This recipe transforms simple sliced carrots into a rich and comforting dish, featuring a velvety cheese sauce and a crispy panko topping. Perfect for family dinners, potlucks, or holiday gatherings, this casserole is an excellent way to add flavor and warmth to your table. The combination of cheddar cheese, mild spices, and creamy half-and-half creates a delicious contrast with the carrots’ natural sweetness.
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 ground coriander
- 1 & 1/4 teaspoons dry mustard
- 5 large carrots, peeled, ends trimmed, and sliced thin
- 1 cup shredded cheddar cheese
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Carrots: In a medium saucepan, add sliced carrots and cover them with water. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the carrots are slightly tender. Drain and set aside.
- Make the Panko Topping: In a small skillet, melt 3 tablespoons of butter over medium heat. Add the panko bread crumbs, stirring until they are golden brown. Set aside.
- Prepare the Cheese Sauce: In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until the mixture is slightly golden. Gradually pour in the half and half, whisking continuously until the sauce thickens.
- Season the Sauce: Add the salt, black pepper, onion powder, coriander, and dry mustard to the sauce, stirring well. Lower the heat to a simmer and stir in the shredded cheddar cheese, allowing it to melt fully and create a smooth, creamy sauce.
- Assemble the Casserole: In a baking dish, layer the cooked carrots. Pour the cheese sauce over the carrots, ensuring they’re evenly coated. Top with a generous sprinkle of toasted panko breadcrumbs.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown.
- Serve: Serve warm, and enjoy as a rich and flavorful side dish!
Conclusion:
This creamy cheesy carrot casserole is the ultimate comfort food side dish! With tender carrots, a smooth cheddar sauce, and a crispy panko topping, this dish adds a unique twist to your meal. It’s easy to make, versatile, and sure to impress at your next gathering.
Creamy Cheesy Carrot Casserole
This cheesy carrot casserole is creamy, crunchy,and packed with flavor. Tender carrots are topped with a cheesy sauce and crisppanko, making it a comforting, crowd-pleasing side dish.
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 ground coriander
- 1 & 1/4 teaspoons dry mustard
- 5 large carrots peeled, ends trimmed, and sliced thin
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Carrots: In a medium saucepan, add sliced carrots and cover them with water. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the carrots are slightly tender. Drain and set aside.
- Make the Panko Topping: In a small skillet, melt 3 tablespoons of butter over medium heat. Add the panko bread crumbs, stirring until they are golden brown. Set aside.
- Prepare the Cheese Sauce: In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until the mixture is slightly golden. Gradually pour in the half and half, whisking continuously until the sauce thickens.
- Season the Sauce: Add the salt, black pepper, onion powder, coriander, and dry mustard to the sauce, stirring well. Lower the heat to a simmer and stir in the shredded cheddar cheese, allowing it to melt fully and create a smooth, creamy sauce.
- Assemble the Casserole: In a baking dish, layer the cooked carrots. Pour the cheese sauce over the carrots, ensuring they’re evenly coated. Top with a generous sprinkle of toasted panko breadcrumbs.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown.
- Serve: Serve warm, and enjoy as a rich and flavorful side dish!