Cheesy Carrot Casserole is another tasty carrot recipe. It’s a quick and easy 5-ingredient side dish that’s wonderful for holiday baking, company dinners, or a great way to use up garden produce. This simple recipe uses either baby carrots or crinkle cut carrots, mayonnaise, cheddar cheese, a little bit of sugar and cornbread stuffing mix, and that’s it.
About 20 years ago when John worked for the Baptist Convention of New England, the gal who led the student ministries program brought this delicious dish to a Christmas party we had with all the staff. I loved the dish and actually wrote the recipe down on the spot on the back of an envelope I had in my purse! It’s taped into my recipe book that way. I always thought this dish was marvelous, so I’ve made it frequently when we’ve had company over the years.
If you need a quick casserole to whip up for company or for holiday baking, give Cheesy Carrot Casserole a try. For those of you who can’t handle cooked mayonnaise in casseroles, you may consider substituting sour cream or Greek yogurt, but you will have to amp up the flavors with more seasonings since those substitutions are much more bland. We love the ease of this casserole and believe you will too.
Cheesy Carrot Casserole is great for holiday baking or as a side dish when you entertain company.
Cheesy Carrot Casserole is so quick and easy to make.
This tasty 5-ingredient casserole is also a good way to use up garden produce! Cheesy Carrot Casserole has wonderful savory flavors from the cornbread stuffing on top.
Here’s what I did.
These are the ingredients you will need to make Cheesy Carrot Casserole.
Microwave each bag of frozen carrots about 7 minutes on high. Place in a large mixing bowl with mayonnaise, sugar, and sharp cheddar cheese.
Stir ingredients to combine. Spray a 9×13″ glass baking dish with cooking spray. Spread carrot mixture into prepared dish.
Sprinkle cornbread stuffing over top. Bake at 350 about 30-45 minutes in order to heat through. If the stuffing starts getting too brown then cover with foil.
Here the Cheesy Carrot Casserole is finished baking.
Here’s a serving of Cheesy Carrot Casserole.
This close up shows the texture of the carrots and cornbread stuffing. Cheesy Carrot Casserole can be served with almost any main dish entree. I served it with Oven Barbecued Chicken and Biscuits and Fruity Spinach Salad with Peachy Balsamic Vinaigrette.
Here’s the recipe.
CHEESY CARROT CASSEROLE
(Recipe from Nell Magee, Baptist Convention of New England, Northborough, MA)
- 2 16-oz. pkg. frozen crinkle-cut carrots, cooked
- 1 2/3 cups grated Cheddar cheese
- 1 cup Hellmann’s mayonnaise
- 1 heaping tbsp. sugar
- Cornbread stuffing mix (I used about 3-oz. from a 6-oz. pkg.)
- Microwave each package of carrots about 7 minutes.
- Place cooked carrots in mixing bowl.
- Mix carrots, cheese, mayo and sugar.
- Pour into a greased 9×13” casserole dish.
- Sprinkle with cornbread stuffing mix on top.
- Bake for 30-45 minutes at 350° until heated through.
Each bite of Cheesy Carrot Casserole is sumptuous. We love the tasty flavors of cheese and cornbread stuffing as they mix together in this recipe.
Here’s a sample for you.
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