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Creamy Carrot Casserole

Even carrot haters will want to try this casserole!

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We’re all about casseroles here at 12 Tomatoes. From tater tot casserole to chicken and wild rice casserole, and everything in between, we love it all. Today, I have a different sort of casserole for you. Creamy Carrot Casserole. Not a fan of carrots? I bet you will be after trying this recipe!

Seriously, this stuff is good enough to make even the pickiest of eaters eat their veggies. With a creamy garlic sauce, carrots, onions, cheese, and a crispy Ritz cracker topping, this dish is sure to be a crowd favorite.

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One thing I love about casseroles is how easy they are to throw together. This Creamy Carrot Casserole is no different! Start by preheating the oven to 350°. Then, pour about an inch of water into a large saucepan and add carrots. Bring to a boil, then reduce heat and cover. Simmer until crisp-tender, 7-9 minutes.

Drain the carrots, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish. In a small bowl, combine the mayonnaise, onion, garlic, horseradish, and reserved cooking liquid. Spread evenly over carrots and sprinkle with cheese. Top with cracker crumbs and bake, uncovered, for 30 minutes.

The end result? Tender carrots, onions that melt in your mouth, rich, creamy sauce bursting with flavor, and of course, cheese! Top it all off with that Ritz cracker crunch, and this is one recipe you won’t want to pass up. Go ahead and check out the full ingredient list and step-by-step instructions below!

Makes 8 servings

15m prep time

30m cook time

238 calories

3.7
Rated 3.7 out of 5
Rated by 3 reviewers
Ingredients
  • 1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed
  • 1 cup mayonnaise
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon horseradish
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons crushed Ritz crackers
Preparation
  1. Preheat oven to 350°.
  2. Pour about an inch of water into a large saucepan and add carrots. Bring to a boil, then reduce heat and cover. Simmer until crisp-tender, 7-9 minutes.
  3. Drain the carrots, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish.
  4. In a small bowl, combine the mayonnaise, onion, garlic, horseradish, and reserved cooking liquid.
  5. Spread evenly over carrots and sprinkle with cheese. Top with cracker crumbs and bake, uncovered, for 30 minutes.
  6. Serve up warm!

Recipe adapted from Taste of Home