Creamy Carrot Cornflakes Casserole Recipe

Introduction

This Creamy Carrot Cornflakes Casserole is a comforting side dish that combines tender carrots with a rich, cheesy sauce and a crispy cornflake topping. Perfect for family dinners or holiday gatherings, it’s both easy to prepare and irresistibly delicious.

Ingredients

• 3 cups cornflakes (crushed to 1 cup)
• 8 tbsp. unsalted butter (divided)
• 4 green onions (sliced)
• 1/2 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup heavy whipping cream
• 1 1/2 cups half-and-half cream
• 2 cups sharp cheddar cheese (shredded)
• 2 lbs. crinkle-cut carrots (cooked and drained)
• 1 tbsp. parsley flakes

Instructions

1. Step 1: In a small bowl, combine the crushed cornflakes with 4 tablespoons of melted butter. Set this crumb mixture aside for topping later.
2. Step 2: Melt the remaining 4 tablespoons of butter in a pan over low heat. Add the sliced green onions and sauté gently until soft.
3. Step 3: Stir in the flour, salt, and pepper to form a roux. Gradually add the heavy whipping cream and half-and-half cream in 1/2 cup increments, stirring constantly to prevent lumps.
4. Step 4: Increase the heat to medium and cook the sauce, stirring often, until it becomes bubbly and thickened.
5. Step 5: Remove the pan from heat and mix in the shredded cheddar cheese until smooth. Then fold in the cooked and drained carrots along with the parsley flakes.
6. Step 6: Spread the creamy carrot mixture evenly into a greased 9 x 13-inch baking dish. Sprinkle the buttered cornflake crumbs over the top and cover the casserole with foil.
7. Step 7: Bake in a preheated 350°F oven for about 40 minutes. Remove the foil and bake for an additional 5 minutes, or until the casserole is bubbly and the topping is golden brown.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or garlic powder to the sauce.
• Use a mix of cheddar and Monterey Jack cheese for a milder, creamier texture.
• If you prefer, substitute frozen cooked carrots but be sure to drain them well to avoid a watery casserole.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. The topping may soften slightly after reheating but will remain tasty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole the day before and refrigerate it covered. Just add the topping and bake it before serving.

Is there a dairy-free option for this recipe?

You can try using plant-based milk and vegan butter substitutes, along with dairy-free cheese alternatives, to make this casserole dairy-free. Keep in mind that the texture and flavor may vary slightly.

Creamy Carrot Cornflakes Casserole Recipe

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★★★★★

4.8 from 109 reviews

This Creamy Carrot Cornflakes Casserole is a comforting and flavorful side dish that combines tender cooked carrots in a rich, cheesy cream sauce, topped with a crispy buttery cornflake crumb crust. Baked to golden perfection, it’s an ideal casserole for family dinners or holiday gatherings.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Topping

• 3 cups cornflakes (crushed to 1 cup)
• 4 tbsp unsalted butter (melted)

For the Casserole

• 4 green onions (sliced)
• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup heavy whipping cream
• 1 1/2 cups half-and-half cream
• 2 cups sharp cheddar cheese (shredded)
• 2 lbs crinkle-cut carrots (cooked and drained)
• 1 tbsp parsley flakes

Instructions

1. Prepare the Topping: Combine the crushed cornflakes with 4 tablespoons of melted butter in a bowl. Mix well until the crumbs are evenly coated and set aside to use as the casserole topping later.
2. Sauté the Onions: In a skillet, melt the remaining 4 tablespoons of butter over low heat. Add the sliced green onions and sauté gently until they soften, releasing their aroma but not browning.
3. Make the Cream Sauce: Sprinkle the flour, salt, and pepper over the sautéed onions, stirring constantly to form a roux. Gradually add the heavy whipping cream and half-and-half in 1/2 cup increments while continuing to stir. Increase the heat to medium and cook the mixture until it becomes bubbly and thickened, ensuring you stir constantly to prevent lumps.
4. Add Cheese and Carrots: Stir in the shredded sharp cheddar cheese until the sauce is smooth and creamy. Then fold in the cooked, drained crinkle-cut carrots and parsley flakes, combining everything evenly.
5. Assemble the Casserole: Spread the creamy carrot mixture evenly in a greased 9 x 13-inch baking dish. Evenly sprinkle the cornflake crumb topping over the casserole. Cover the dish tightly with aluminum foil.
6. Bake: Preheat your oven to 350°F (175°C). Bake the covered casserole for approximately 40 minutes. Remove the foil carefully, then bake uncovered for an additional 5 minutes or until the casserole is bubbly and the cornflake crumbs are golden brown.

Notes

• For best results, cook and drain the carrots thoroughly to avoid excess moisture in the casserole.
• You can substitute sharp cheddar with other cheeses like Monterey Jack or Gouda for a different flavor profile.
• If you prefer a lighter version, use reduced-fat cheeses and creams.
• Make sure to not burn the onions; sauté them gently over low heat.
• This casserole is perfect for make-ahead meals; assemble in advance and refrigerate before baking.

Keywords: carrot casserole, creamy carrot bake, cornflake topping, cheddar cheese casserole, vegetable casserole, comforting side dish