Cheesy Carrot Casserole
A creamy, cheesy casserole combining sweet carrots with rich cheese and mushroom soup, perfect for any meal.
Ingredients
Main Ingredients
- 4 cups carrots, sliced Ensure they are evenly sliced for uniform cooking.
- 1 cup shredded cheddar cheese Can substitute with a different cheese if desired.
- 1 cup cream of mushroom soup Can be homemade or store-bought.
- ½ cup milk Use almond or soy milk for a dairy-free version.
- 1 cup cornflakes, crushed For gluten-free, use gluten-free cornflakes.
- ¼ cup butter, melted Could use vegan butter for a dairy-free version.
- Salt and pepper to taste Add according to preference.
Instructions
Preparation
- Gather all ingredients and slice the carrots evenly.
- Boil water in a pot and add sliced carrots, cooking until tender (10-15 minutes). Drain and set aside.
- In a mixing bowl, combine shredded cheddar cheese, cream of mushroom soup, and milk. Mix well and season with salt and pepper.
- Fold drained carrots into the cheese mixture until coated.
- Preheat oven to 350°F (175°C) and grease a casserole dish.
- Pour the carrot and cheese mixture into the prepared dish and spread evenly.
Topping and Baking
- In a small bowl, mix crushed cornflakes with melted butter until fully coated.
- Sprinkle the buttered cornflakes over the carrot and cheese mixture.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.
Serving
- Remove casserole from the oven and let cool for a few minutes before serving.
Notes
Properly store leftovers in an airtight container in the fridge for 3-5 days. Can be frozen for up to 2 months.