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Carrot Casserole | Can't Stay Out of the Kitchen

Carrot Casserole

Teresa Ambra
Carrot Casserole is an amazing side dish that's superb for the holidays or company dinners. This recipe uses cheese and cream of celery soup to make a creamy sauce. Then the dish is sprinkled with Ritz cracker crumbs for added crunch and taste. Great way to get your kids to eat their veggies!
4.67 from 3 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Veggie Side Dish
Cuisine American
Servings 10
Calories 159 kcal

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

NOTE: The original recipe calls for ½ cup cubed Velveeta cheese instead of Cheddar cheese, and 2 cups seasoned croutons instead of Ritz crackers.
 
 
NOTE:I have also made this recipe in the crockpot. Place raw carrots in the bottom of a greased crockpot. Combine remaining ingredients except cracker crumbs and 1/3 cup butter. Place that mixture (without sauteeing anything) over top of the carrots. Melt butter and add cracker crumbs. Sprinkle on top of soup mixture. Bake in crockpot about 3 hours on high or until hot and bubbly and carrots are fork tender.
 
 
NOTE: Ritz has now decreased the size of the sleeve packages inside each of their boxes. You may need to increase this amount by about 10 crackers from another sleeve.
 
Recipe inspired from All Recipes.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 159kcalCarbohydrates: 3gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 40mgSodium: 378mgPotassium: 64mgFiber: 0.4gSugar: 1gVitamin A: 675IUVitamin C: 3mgCalcium: 98mgIron: 0.3mg
Keyword carrots, casserole, side dish
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