Creamy Carrot Cornflakes Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
