This is the best carrot casserole recipe ever!! You can add diced broccoli and cauliflower in it too if you like. Great vegetable side dish that is healthy and perfect served during any holiday.
If you haven’t made a casserole with carrots yet you should for the next holiday as a healthy side dish! We have shared How to Cook Carrots in a number of different ways but this is the latest creation and so delicious. A vegetarian treat that goes with any main dish. (affiliate links present)
Carrot Casserole Recipe
Of course there are ways to enjoy this veggie without cooking it at all. Sticks dipped in Ranch dressing is a kid fave that many have enjoyed for years. Recently we made Raw Carrot Salad Recipe that was on TikTok and so popular, that was wonderful too with a light dressing shaved in spirals.
Now I normally don’t shred these unless I am making this or our Apple Carrot Muffins. Usually peeled and cut into dials for a stew or sticks for snacking you will need thinner, smaller pieces so each bite becomes super tender and soaks up the sauce to give it a bit of a savory element to it.
Casserole with Carrots
Some like to make this a carrot casserole recipe with ritz crackers and you could alter this one to do that one if you wanted to as well. Those would be crushed and sprinkled over the top to add a bit of texture and more of a savory element to it.
Another choice if you wanted to add more flavor and wow would be to sprinkle some crispy fried onions on the top. A great addition to any soft dish. If you needed to make this dairy free you could use coconut milk instead of cream (whisked with a bit of cornstarch since it isn’t as thick) and vegan plant based butter product.
- 2 lbs fresh carrots peeled and shredded, or chopped baby carrots if that is all you have
- 1/2 c butter
- Red onion diced
- 1/2 tsp salt and pepper – could add a dash of onion powder
- Italian seasoning
- Heavy cream
- 1 egg
- 1/2 c parmesan cheese or sharp cheddar cheese
The last ingredient is optional but we like all things cheesy if it pairs well and surprisingly it does.
Broccoli Cauliflower Carrot Casserole
If you did want to integrate a bit of other veggies into the mix you could. They would need to cook at the same rate so everything gets tender together. With broccoli and cauliflower florets you would want to chop them smaller so everything is about the same size. Only use 3/4 cup of each one and cut down a bit of the main ingredient by 1 cup.
- Preheat the oven to 350 F.
- Melt butter on medium heat in a large skillet.
- Saute shredded carrots until tender with diced onions and garlic. Season with salt, pepper and Italian seasoning.
- In a small bowl, combine heavy cream and egg.
- Remove carrots from stove, stir in the cream with parmesan cheese. Transfer into a 9×13 inch baking dish.
- If you wanted to sprinkle fried onions, shredded cheese, chunks of bread crumbs or crushed Ritz crackers do so at this time to add texture
- Bake in the oven for 20-25 minutes or until they are as tender as you’d like. Remove, allow to rest for a good 5 or so minutes before serving.
Resting is necessary at the end so it can solidify more and can be served in more solid blocks vs. scooping out of the baked carrot casserole dish.
Easy Vegetable Casserole
I am sure you have shredded cheese and maybe potatoes but it isn’t too often you would do so with vegetables, I get it. It isn’t much different really but in case you want to read up on how to shred carrots I have a few tips for you here;
Select fresh carrots that are firm, vibrant in color, and free from any signs of spoilage. Carrots with smooth skin are easier to work with and will yield better results.
Wash and Peel them under cold running water to remove any dirt or debris. Use a vegetable peeler to gently remove the outer skin of the carrots. Peeling is optional and depends on your preference; however, peeling can result in a more visually appealing shred.
Trim the Ends using a knife to create flat surfaces. This will provide stability when you begin shredding.
There are two common methods for shredding carrots: using a box grater or a food processor with a grating attachment. Choose the method that best suits your tools and preferences.
Shredding Carrots with a Box Grater
- Place the box grater on a stable surface, such as a cutting board or a clean countertop.
- Hold the grater by its handle, ensuring a comfortable grip.
- Take one of the trimmed carrots and position it against the side of the grater with the finest grating holes.
- With a firm grip , push it down and across the grater’s surface, using a downward motion. Be sure to keep your fingers away from the grating holes to avoid injury.
- Continue grating until you have shredded the desired amount. For safety, avoid grating down to the very end to prevent accidentally grating your fingers.
Grating Carrots with a Food Processor
- Insert the grating attachment into the food processor, following the manufacturer’s instructions.
- Turn on and feed the trimmed pieces through the feed tube while pressing gently. The grating attachment will shred into uniform strips.
- Once all are shredded, turn off the food processor and carefully remove the grating attachment.
As you grate the carrots, they will fall onto the surface beneath the grater or the food processor. Use a spatula or your hand to gather the shredded carrots into a bowl or onto a plate.
What Can I Make with A Lot of Carrots?
Now that you have perfect shreds you can use them in a wide range of recipes. Add them into Quick and Easy Casseroles, salads for extra crunch and color, incorporate them into coleslaws for a fresh twist, mix them into baked goods like Zucchini Carrot Muffins, or even use them as a topping for sandwiches and wraps.
If you love carrots this is yet another way to elevate your side dishes. With a few basic tools and careful technique, you can transform fresh carrots into delicate, colorful shreds that enhance the texture and flavor of your dishes.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
- Preheat the oven to 350 F. Melt butter on medium heat in a large skillet. Saute shredded carrots until tender with diced onions and garlic. Season with salt, pepper and Italian seasoning.
- In a small bowl, combine heavy cream and egg. Remove carrots from stove, stir in the cream with parmesan cheese. Transfer into a 9×13 inch baking dish.
- Bake in the oven for 20-25 minutes or until they are as tender as you'd like. Remove, allow to rest 3 minutes before serving.