My carrot casserole is an easy-to-make, budget-friendly side dish that adds a unique twist to traditional casseroles. With simple ingredients and minimal prep, it’s a great way to add a comforting dish to your table.
This casserole costs about $9.15 to make. The recipe makes six servings, which costs around $1.15 per serving.
Table of Contents
Creamy Carrot Casserole
Hi Friends,
Do you need an easy side dish that delivers big on taste? If so, this carrot casserole is the recipe you have been looking for!
I have found that, unlike other recipes, my recipe has the perfect blend of creamy and crunchy texture.
When I want something simple but unique, this casserole is a guaranteed win for the whole family. I love that it is simple enough for a weeknight dinner and special enough for a holiday gathering.
What I Love About Carrot Casserole
- Easy Recipe: This casserole comes together quickly with simple steps and minimal prep time.
- Fail Proof: It turns out delicious every time, making it my go-to recipe time and time again.
- Budget-friendly: My recipe uses affordable ingredients, many of which you most likely already have in your fridge and pantry.
Ingredients & Estimated Cost:
- 2lbs carrots – $2.29
- ½ cup of butter + 4 Tbsp butter – $2.42
- 1 cup of red pepper – $1.50
- 1 cup of sweet onion – $1.39
- ½ teaspoon salt – $0.01
- ½ teaspoon pepper – $0.02
- 2 teaspoons sugar – $0.01
- 2 Tablespoons flour – $0.02
- 1 cup whole milk – $0.18
- 1 egg beaten – $0.22
- 2 teaspoons dried parsley – $0.10
- 1 ¾ cups plain panko bread crumbs – $0.99
The recipe cost is calculated by the amounts needed and will vary based on fluctuating grocery costs. To learn more about how I price our recipes, check out Budget Recipes Explained.
Equipment
- 9×9-inch baking dish
- Saucepan
- Large sauté pan
- Potato masher
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Microwave-safe container
How To Make Carrot Casserole
Cook Carrots
- Boil the sliced carrots until soft, drain them, and cool them.
Sauté Veggies
- Butter or grease a 9×9-inch baking dish.
- Sauté red pepper and onion in melted butter until onions are soft.
Make Sauce
- Stir in salt, pepper, sugar, and flour.
- Add heated milk gradually, stirring, then cook for 1 minute and remove from heat.
Mash Carrots
- Add half the sauce to the carrots and mash, leaving them chunky.
Mix Ingredients
- Whisk the egg, then mix with the carrots, parsley, and remaining sauce.
Bake
- Transfer to the baking dish and bake for 40 minutes.
Add Topping and Serve
- Top with panko breadcrumbs mixed with melted butter and bake for another 20 minutes before serving.
***For complete recipe instructions, see the recipe card below.
Recipe FAQs
You can prepare the casserole a day in advance. Assemble it, cover, and refrigerate. When ready to bake, add a few extra minutes to the cooking time.
You can use regular breadcrumbs, crushed crackers, or even cornflakes for a crunchy topping.
This casserole pairs well with most proteins, such as turkey, ham, and chicken.
Recipe Variations
Add more vegetables, such as finely chopped broccoli, cauliflower, or peas, for more variety.
Storage Tips
SERVE: This caserole is great with proteins like chicken and turkey. You can keep the casserole out for about 2 hours before it needs to be covered and stored.
STORE: Cover and keep in the refrigerator for 4-5 days.
FREEZE: Let the casserole cool completely before covering tightly to freeze for up to 3 months.
More Side Dish Recipes
- Foil-wrapped Grill Potato Recipe
- Easy Ambrosia Salad Recipe
- Flaky Buttermilk Biscuit Recipe From Scratch
- Cold Chicken Pasta Salad Recipe
Carrot Casserole
Recipe Cost 9.15 Serving Cost 1.52Equipment
- 9×9-inch baking dish
- saucepan
- Large saute pan
- potato masher
- mixing bowls
- whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Microwave-safe container
Ingredients
Carrot Mixture
- 2 lbs Carrots sliced
- ½ cup of butter
- 1 cup of diced red pepper
- 1 cup of diced sweet onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons sugar
- 2 Tablespoons flour
- 1 Cup whole milk
- 1 egg beaten
- 2 teaspoons dried parsley
- Optional fresh parsley to garnish
Topping
- 4 Tablespoons melted butter
- 1 ¾ Cups plain panko bread crumbs
Instructions
- Preheat the oven to 350 degrees.
- Add the sliced carrots to a saucepan with water and boil until soft. About 15-20 minutes. Drain and then let the carrots cool.
- Butter a 9×9 baking dish and set it aside.
- Melt the butter in a large saute pan over medium heat. Add the red pepper and onion and cook until the onions are translucent.
- Add the salt, pepper, sugar, and flour and mix until combined. Let cook for two minutes, stirring occasionally.
- Heat the milk in the microwave for 35 seconds, then add it to the onion and pepper mixture half at a time, stirring to incorporate each time. Cook this mixture for 1 minute and then remove it from the heat.
- Add 1/2 of this mixture to the carrots (it will help them mash), and then, using a potato masher, mash the carrots until they are chunky —do not mash them to a puree; you want them chunky.
- Whisk the egg in a separate bowl and add it to the mixture along with the parsley. Then, add the rest of the onion and pepper mixture until it is combined.
- Transfer the carrot mixture to the baking pan and bake uncovered for 1 hour.
- While the carrot mixture is baking, mix the melted butter and sprinkle the panko breadcrumbs on top when there are 20 minutes left to the baking time.
- Remove from the oven and serve.
Sarah says
This dish sounds interesting to me, but I cannot stand sweet carrots. Would you consider this a ‘sweet’carrot dish? Have you tried it with no sugar or less sugar? How’d it taste? Thanks
Jess Jankowski says
Hi Sarah, no I would not consider this a sweet dish. The amount of sugar is minimal compared to the amount of savory ingredients. I have not tested it without the 2 teaspoons of sugar, but I would imagine it would be fine to not include it.