Cheesy Carrot Casserole

Teresa Ambra

Quick and easy 5-ingredient recipe. This casserole is great for holiday baking or to use up garden produce.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Veggies/Side Dish/Casserole

Cuisine American

Servings

Ingredients

2 16-oz. pkg. frozen crinkle-cut carrots cooked
1 2/3 cups sharp cheddar cheese grated
1 cup Hellmann's mayonnaise
1 heaping tablespoon sugar
1 bag Cornbread stuffing mix I used about 3-oz. from a 6-oz. pkg.

Instructions

Microwave each package of carrots about 7 minutes.
Place cooked carrots in mixing bowl.
Mix carrots, cheese, mayo and sugar.
Pour into a greased 9x13” casserole dish.
Sprinkle with cornbread stuffing mix on top.
Bake for 30-45 minutes at 350° until heated through.

Notes

NOTE: You can also use baby carrots in this recipe.

NOTE: I have expanded this recipe for my needs. The original recipe called for 2 10-oz. pkg. baby carrots, 1 cup cheese, 2/3 cup mayonnaise, 1 tbsp. sugar, and cornbread stuffing mix sprinkled over top as desired.

NOTE: If stuffing mix browns too quickly, cover casserole with foil.

Keyword carrots, casserole, side dish

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