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Carrot Casserole

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6 to 8


  • 3 pounds carrots, peeled and cut into ½-inch pieces
  • 2 tablespoons butter
  • 1½ cups chopped yellow onion
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 (8-ounce) package shredded sharp cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 sleeve round buttery crackers
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter, melted


Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray.

In a large Dutch oven, bring carrots and water to cover to a boil over medium-high heat. Cook until just tender, 6 to 8 minutes; drain well.

In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in milk; cook, stirring occasionally, until thickened. Remove from heat, and stir in Cheddar, salt, and pepper until melted. Stir in carrots until well combined. Pour mixture into prepared pan.

In a small bowl, stir together crackers, Parmesan, and melted butter; sprinkle onto casserole.

Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

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