Carrot Casserole

This is a absolutely scrumptious carrot casserole recipe. I’ve made it in the crock pot before and in the oven–it turns out spectacular either way. I don’t think there’s ever been anyone who hasn’t liked this recipe. If you like carrots you’ll love this fabulous tasting casserole. Carrots are mixed in a sauce of cheese and cream of celery soup and topped with buttered Ritz crackers. Oh, my! You will be coming back for seconds or thirds! It’s that good.

I found this recipe at a few years ago when I was looking for a different way to do carrots. The original recipe uses Velveeta cheese but I wanted to use real sharp cheddar cheese instead and we prefer it that way. I’ve also added a few seasonings to the original recipe which also enhanced the flavors. I like making this casserole with crinkle cut carrots as they add such a nice texture to this dish.

If you’re looking for a fabulous casserole for the holidays or for company this is a great one to try out. I will be the first one to admit I love cooking for company – especially those who enjoy eating what I serve! This is one of those casseroles that I get rave reviews over. I hope you’ll try it sometime. You’ll be glad you did.

This recipe is featured at here.

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Here’s a look at this yummy casserole.

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Here’s a serving. Rich, wonderful flavors mix together in this spectacular casserole.

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This cheesy casserole is one your family will clamor for again and again!

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Here’s a serving of this amazing side dish.

Here’s what I did.

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Melt butter in a saucepan or skillet.

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Add green onions.

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Meanwhile cook carrots until tender.

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Here the onions are sauteing.

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Add a can of cream of celery soup.

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Here I’ve added the soup.

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Add cheese. I prefer using real cheese rather than processed cheeses like velveeta.

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Here I’ve added salt, pepper, and parsley.

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Stir all the ingredients together.

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Drain carrots.

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Stir carrots into soup/cheese mixture.

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Stir the cheese mixture and carrots together well.

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Spray a pyrex baking dish with cooking spray.

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Pour carrots into baking dish.

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Make topping: melt butter and add Ritz cracker crumbs.

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I just crush them with my hands – it takes all of about 30 seconds. Add them to the melted butter.

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Stir crumbs and butter together thoroughly.

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Sprinkle Ritz crackers crumbs over top of the carrots.

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Bake about 30-45 minutes at 350.

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Here’s a look at this wonderful carrot casserole after we’ve dug into it!

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Here’s another look at this delicious cheesy casserole.

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Aren’t you ready for a bite? Yum, yum!

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Here’s a serving. Let’s eat!

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This is a great casserole for holidays or company.

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One more close up so you can see the texture.

Here’s the recipe.


(Recipe adapted from Jane at

5 cups sliced carrots

3 tablespoons butter (I used 4 tbsp.)

1 small onion, chopped or 3 green onions, sliced

1 (10.75 ounce) can condensed cream of celery soup

3/4 to 1 tsp. salt

1/4 to 1/2 tsp. pepper, or to taste

1 tbsp. parsley

1 cup shredded Cheddar Cheese

1 sleeve Ritz crackers, crushed

1/3 cup melted butter

Preheat oven to 350°. Grease a 2 quart casserole dish. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain. Melt 3 tablespoons butter in a medium saucepan. Sauté onions and stir in soup, salt, pepper, parsley and cheese. Stir in cooked carrots. Transfer mixture to prepared dish. Toss crackers with 1/3 cup melted butter; scatter over casserole. Bake in preheated oven for 30-45 minutes, or until heated through.

NOTE: The original recipe calls for ½ cup cubed Velveeta cheese instead of Cheddar cheese, and 2 cups seasoned croutons instead of Ritz crackers.

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Here’s a close up look at this fabulous carrot recipe. You ought to give this recipe a try sometime. It’s spectacular.

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A tasty cheesy sauce with a wonderful Ritz cracker topping. Amazing.

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I’ve saved a serving for you!

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Better take a bite before it’s all gone.

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Try this amazing casserole. You and your family will really enjoy it.

You may also like these recipes:

Basil Carrots

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Carrot Souffle

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Corn Casserole

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Berry Mallow Yam Bake

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Butternut Squash Bake

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Squash and Apple Bake

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Broccoli, Cauliflower, Carrots and Cheese

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16 Responses to “Carrot Casserole”

  1. Jessica
    December 23, 2013 at 6:22 pm #

    If you were to make this in the crock pot, do you just throw all of the ingredients in and put it on high for 2-3 hours?

    • December 23, 2013 at 8:21 pm #

      When I make this in the crockpot, I mix everything except the ritz crackers and butter for the topping. I place them on top of the rest of the ingredients. It usually takes a few hours on high in the crockpot. Hope you enjoy this. We’ve served this for company lots of times and it’s always been a crowd-pleaser.

  2. December 12, 2012 at 8:27 pm #

    This looks and sounds so delicious!!

    • December 12, 2012 at 10:19 pm #

      It is terrific!

  3. December 12, 2012 at 8:24 pm #

    I’ve never heard of cream of celery soup. Wow, this looks like a winner. I have to try this one when I get home. :)

    • December 12, 2012 at 10:20 pm #

      It’s really a spectacular casserole.

  4. December 12, 2012 at 11:49 am #

    I’m printing this out right now to try later. Looks yummy! Thank you for sharing the recipe.

    • December 12, 2012 at 6:49 pm #

      You’re welcome! It is a great recipe. Not too difficult and yummy on taste.

  5. December 11, 2012 at 10:59 pm #

    This sounds like a great way to eat carrots! :)

    • December 11, 2012 at 11:18 pm #

      It is such a great tasting casserole. We love this recipe.

  6. December 11, 2012 at 10:41 pm #

    I wasn’t hungry, but now look what you’ve done. Unfortunately, it’s getting too late here for me to spend any serious time in the kitchen. I guess I’ll have to content myself with a crunchy raw carrot. Sigh.

    • December 11, 2012 at 11:18 pm #

      Yeah, well, make up some of my spiced sweet potato hummus to go with those raw carrots. Yum, yum!


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