Make Ahead

Shredded Carrot Casserole

by:
November 13, 2010
5
1 Ratings
Shredded Carrot Casserole
  • Serves 6
Author Notes

This my go to side dish because it is easy to prepare, something that I can make ahead and/or freeze, and it goes with turkey, chicken, beef, pork, or fish. Really it does. There is not a holiday meal without this carrot casserole. Everyone loves it. We traditionally make it in a bundt pan and then place buttered peas in the middle of the turned out casserole before serving it. I have made it in ramekins, but you can double the recipe and put it in a 13x9 casserole dish. —MyCommunalTable

What You'll Need
Ingredients
  • 2 cups mashed cooked carrots
  • 1 cup saltine cracker crumbs (28 squares)
  • 1 cup milk
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup grated white onion
  • 1/2 cup butter softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 eggs, slightly beaten
Directions
  1. Preheat oven to 350F.
  2. Grease bundt pan throughly.
  3. Mix all ingredients together in a bowl.
  4. Pour into greased pan.
  5. Bake for about 20-30 minutes. 40 minutes if you double the recipe and use a 13x9 casserole dish.
  6. Convert on to platter and add to your holiday buffet.
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9 Reviews

Arianne L.
Arianne L. October 3, 2019
My husband has a huge crop of carrots this season so I was looking for things to make with carrots. This recipe beats the ole dreaded squash casserole served at family holidays. I left the carrots somewhat chunky instead of mashed. I boiled them for 15 mins. I ended up cooking the dish for 30 mins at 350.
Im sure you could cut the butter portion in half if you wanted but this recipe is a keeper.
 
fiveandspice
fiveandspice September 23, 2011
Man, I've been meaning to make this ever since back when you first posted it. It looks very tasty. One of these days I will have the proper line up of ingredients and I will make it! It is on my list.
 
Sagegreen
Sagegreen December 3, 2010
This sounds wonderful. I never thought of a carrot casserole....and those pies on your table would be impossible to resist.
 
Icequeen
Icequeen November 24, 2010
Thanks for the clarification re freezing/make ahead. I am going to try it for American Thanksgiving in Canada! Cheers.
 
MyCommunalTable
MyCommunalTable November 24, 2010
What a fun idea. Let me know how it turns out.
 
Icequeen
Icequeen November 22, 2010
Sounds great. How do you make ahead? Do you cook it and simply reheat? Or do you store it before cooking and cook as per instructions? Thanks.
 
MyCommunalTable
MyCommunalTable November 22, 2010
Hey, thanks for the clarification question. I will work on that. I usually make it, freeze it and pull out about 60-90minutes and leave it room temperature before my cook time. I have never cooked it and then froze it. I have also made this two days ahead and just kept in the fridge until I want to cook it as well. It keeps perfectly. I hope that you enjoy it. It is something that I crave around this time of year.
 
Lizthechef
Lizthechef November 13, 2010
This is on my menu for Thanksgiving. Period. Thumbs up!
 
MyCommunalTable
MyCommunalTable November 15, 2010
Thanks Liz. I you all love it like we do.