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Carrot Casserole
This comforting vegetable side dish recipe is creamy, cheesy with a buttery stuffing topping. Baked to perfection, it's also kid-friendly and a delicious way to get your kids to eat more veggies.
Course
Casseroles
Cuisine
American
Keyword
Carrot Casserole
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
446
kcal
Author
Stacie Vaughan
Equipment
Colander
Non-stick skillet
9x13 inch baking dish
Ingredients
Topping
3
cups
boxed stuffing
⅓
cup
unsalted butter
Casserole Mixture
4
cups
carrots
peeled and sliced
1
yellow onion
chopped
3
tbsp
unsalted butter
1 ¼
cup
cream of celery soup
½
tsp
salt
½
tsp
pepper
½
cup
cheddar cheese
shredded
Instructions
Topping
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.
Casserole Mixture
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 inch casserole dish. Top with stuffing.
Bake at 350°F for 20 minutes. Serve hot.
Notes
For the boxed stuffing, I used two boxes of Turkey flavored Stove Top.
Nutrition
Serving:
1
g
|
Calories:
446
kcal
|
Carbohydrates:
32
g
|
Protein:
7
g
|
Fat:
33
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
16
g
|
Trans Fat:
3
g
|
Cholesterol:
54
mg
|
Sodium:
1004
mg
|
Fiber:
4
g
|
Sugar:
7
g