Carrot Casserole
This is an 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.
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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 was looking for a new way to prepare carrots a few years ago and came across this recipe. With several improvisations I think it has become one of the best Carrot Casserole recipes, I’ve ever made. I swapped out Velveeta for cheddar cheese or any combination with Monterey Jack and Colby Jack. I exchanged the croutons for Ritz crackers. Both changes make this dish irresistible–especially if you’re a Ritz cracker fiend like me!
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 allfreecasserolerecipes.com here.
When I first published this recipe in December 2012, I was still using a small iPhone 3 for a camera. This led to grainy, blurry and rather dark pictures. That being said, this fabulous recipe still has over 2,000 pins on Pinterest! I’ve been remaking all those first year recipes made with a poor quality camera, so I could get better, more pleasing pictures.
To that end, I recently remade this recipe (November 2015) for a potluck at our church. The staff asked our Sunday school to bring side dishes, so I decided to remake this scrumptious dish. This time, I made the casserole up to the point of baking, then I refrigerated it for about 24 hours before actually baking it.
Everyone loved the Carrot Casserole, so the leftovers were skimpy. If you make this for company or for the holidays, you’ll find the dish cleaned out and leftovers few and far between too!
Carrot Casserole is excellent for holiday menus.
Carrot Casserole has rich, wonderful flavors that mix together and make for one amazing side dish.
This cheesy casserole is one your family will clamor for again and again!
Here’s what I did.
I used these ingredients. Cook carrots until fork tender.
Saute onions in butter until tender.
Add a can of cream of celery soup, cheese, parsley, salt and pepper.
Stir all the ingredients together.
Drain carrots. Stir soup/cheese mixture into drained carrots.
Spray a 9×13″ glass baking dish with cooking spray. Pour carrots into baking dish.
Make topping: melt butter and add Ritz cracker crumbs. I just crush them with my hands – it takes all of about 30 seconds. Add them to the melted butter. Stir crumbs and butter together thoroughly.
Sprinkle Ritz crackers crumbs over top of the carrots.
Bake about 30-45 minutes at 350.
Here’s a look at this wonderful Carrot Casserole after we’ve dug into it!
This is a great casserole for company dinners or special occasions.
Every bite of Carrot Casserole is delicious.
Here’s the recipe.
CARROT CASSEROLE
(Recipe inspired from All Recipes)
Carrot Casserole
Equipment
- 1 9x13" glass baking dish
- 1 large sauce pot with lid or stock pot with lid
- 1 medium sauce pan
- 1 colander
- 1 sharp knife to dice veggies
- measuring cups
- measuring spoons
- 1 vegetable peeler if not using crinkle-cut carrots
- 1 Rolling Pin to crush Ritz crackers (or crush in your hands)
- 1 small bowl
- 1 fork
Ingredients
- 36 oz. bags crinkle cut carrots cooked and drained (three 12-ounce bags)
- 3 tbsp. unsalted butter
- 1 small onion chopped or 3-5 green onions
- 10.75 oz. can condensed cream of celery soup
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper or to taste
- 1 tbsp. dried parsley
- 1 cup sharp Cheddar cheese shredded
- 1 sleeve Ritz crackers crushed (see note below)
- 1/3 cup unsalted butter melted
Instructions
- Preheat oven to 350°.
- Grease a 9x13” glass casserole dish.
- Bring a large stock pot of water to a boil.
- Add carrots and cook until tender; drain in colander.
- Melt 3 tablespoons butter in a medium saucepan.
- Sauté onions about 5 minutes; stir in soup, salt, pepper, parsley and cheese.
- Stir in cooked carrots.
- Transfer mixture to prepared 9x13" dish.
- In a small bowl, using a fork, toss crackers with 1/3 cup melted butter; scatter over casserole.
- Bake in a preheated oven for 30-45 minutes, or until heated through.
Notes
Recipe inspired from All Recipes.
© Can’t Stay Out of the Kitchen
Nutrition
- 3 12-oz. bags crinkle-cut carrots, cooked and drained
- 3 tablespoons unsalted butter
- 1 small onion, chopped or 3-5 green onions, sliced
- 1 (10.75 ounce) can condensed cream of celery soup
- ¾ tsp. salt
- ½ 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 9×13” glass casserole dish.
- Bring a pot of water to a boil.
- Add carrots and cook until tender; drain.
- Melt 3 tablespoons butter in a medium saucepan.
- Sauté onions about 5 minutes; 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 a preheated oven for 30-45 minutes, or until heated through.
Here’s a close up look at this fabulous carrot recipe. You ought to give this recipe a try sometime. It’s spectacular.
Carrot Casserole has a tasty cheesy sauce with a wonderful Ritz cracker topping.
Try this amazing casserole. You and your family will really enjoy it.
You may also enjoy these delicious recipes!
Carrot Casserole
Equipment
- 1 9×13" glass baking dish
- 1 large sauce pot with lid or stock pot with lid
- 1 medium sauce pan
- 1 colander
- 1 sharp knife to dice veggies
- measuring cups
- measuring spoons
- 1 vegetable peeler if not using crinkle-cut carrots
- 1 Rolling Pin to crush Ritz crackers (or crush in your hands)
- 1 small bowl
- 1 fork
Ingredients
- 36 oz. bags crinkle cut carrots cooked and drained (three 12-ounce bags)
- 3 tbsp. unsalted butter
- 1 small onion chopped or 3-5 green onions
- 10.75 oz. can condensed cream of celery soup
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper or to taste
- 1 tbsp. dried parsley
- 1 cup sharp Cheddar cheese shredded
- 1 sleeve Ritz crackers crushed (see note below)
- 1/3 cup unsalted butter melted
Instructions
- Preheat oven to 350°.
- Grease a 9×13” glass casserole dish.
- Bring a large stock pot of water to a boil.
- Add carrots and cook until tender; drain in colander.
- Melt 3 tablespoons butter in a medium saucepan.
- Sauté onions about 5 minutes; stir in soup, salt, pepper, parsley and cheese.
- Stir in cooked carrots.
- Transfer mixture to prepared 9×13" dish.
- In a small bowl, using a fork, toss crackers with 1/3 cup melted butter; scatter over casserole.
- Bake in a preheated oven for 30-45 minutes, or until heated through.