This comforting vegetable side dish recipe is creamy, cheesy with a buttery stuffing topping. Baked to perfection, Carrot Casserole is also kid-friendly and a delicious way to get your kids to eat more veggies.
I admit that I’m not a huge fan of cooked carrots. I like them raw with dip, but cooked? That’s another story. If you just boil me some carrots, I probably won’t eat them. However, if you make me a Carrot Casserole, then I’m totally in!
This is a great dish for people who aren’t big fans of carrots (picky kids and adults like me). When you add all the ingredients together, it’s magical. The carrots are transformed into something delicious and totally amazing.
For the topping, you’ll need two ingredients.
- Boxed stuffing – I used StoveTop Stuffing. It took about two boxes to get the 3 cups.
- Butter – I used salted butter
For the casserole portion aka the “meat” of the recipe, you’ll need the following ingredients.
- Carrots – Peel the skin and cut into sliced rounds
- Onion – My favorite are sweet onions, but you can use whatever type you have
- Butter – I used salted butter
- Cream of celery soup – Feel free to substitute another canned soup variety. Cream of chicken soup would also be yummy
Cheddar cheese – I used sharp cheddar cheese. Here in Canada, it’s packaged as “Old Cheddar Cheese”. Mild cheddar would also be fine.
How to Make Carrot Casserole
1. Add butter to a large skillet on medium low heat. Once melted, stir in stuffing mix and cook for 5 minutes, until golden. Set aside.
2. Add carrots to a medium sized pot and fill with water about an inch above the carrots. Boil for 7 to 9 minutes, until carrots are tender. Drain water.
3. Add butter to a skillet over medium heat. Once butter is melted, add onions and saute until soft, about 7 minutes.
4. In a large bowl, stir together carrots, onions, cream of celery soup, salt, pepper and cheese.
5. Spread mixture in a 9×13 casserole dish. Top with stuffing.
6. Bake at 350F for 20 minutes. Serve hot.
Helpful Kitchen Tools
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Do I have to peel my carrots
It won’t change the recipe if you decide to not peel your carrots. I’ve seen Carrot Casserole recipes where they don’t ask you to peel them. It’s personal preference. I’m not a big fan of carrot skin so I always peel.
Make sure you wash the carrots really well and get any leftover dirt that may be hanging around still.
Can I make this recipe ahead of time
Yes, you can certainly do portions of the recipe ahead of time and then bake when ready!
You can get the carrots cooked ahead of time and mixed together with the other casserole ingredients.
I would leave the topping portion until you are ready to bake it so it’s not soggy.
Tips for Carrot Casserole
- Cut the carrots rounds the same size so that they cook at the same time. You don’t want some mushy carrots and then big crunchy pieces.
- Switch up the canned soup to another kind to give the casserole a different flavor. Keep it in the cream soup family, though!
- Not a fan of StoveTop stuffing? You can substitute crushed Ritz Crackers or breadcrumbs in its place.
When to Serve Carrot Casserole
Carrot Casserole is great for lots of occasions both special holidays and everyday family dinners.
It’s popular at Thanksgiving, Christmas and Easter dinners. It’s great for potlucks.
It pairs well with just about any main entree including chicken, pork or beef.
- Creamy Carrots
- Sweet and Sour Carrots
- Cream of Carrot Soup
- Carrot and Potato Soup
- Parmesan Roasted Carrots
What are your favorite carrot recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
- 3 cups boxed stuffing
- 1/3 cup butter
- 4 cups carrots, peeled and sliced
- 1 onion, chopped
- 3 tablespoons butter
- 1 1/4 cup cream of celery soup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cheddar cheese, shredded
- Add butter to a large skillet on medium low heat. Once melted, stir in stuffing mix and cook for 5 minutes, until golden. Set aside.
- Add carrots to a medium sized pot and fill with water about an inch above the carrots. Boil for 7 to 9 minutes, until carrots are tender. Drain water.
- Add butter to a skillet over medium heat. Once butter is melted, add onions and saute until soft, about 7 minutes.
- In a large bowl, stir together carrots, onions, cream of celery soup, salt, pepper and cheese.
- Spread mixture in a 9x13 casserole dish. Top with stuffing.
- Bake at 350F for 20 minutes. Serve hot.
For the boxed stuffing, I used two boxes of Turkey flavored Stove Top.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 33gSaturated Fat: 15gTrans Fat: 3gUnsaturated Fat: 16gCholesterol: 54mgSodium: 1004mgCarbohydrates: 32gFiber: 4gSugar: 7gProtein: 7g