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Creamy Carrot Cornflakes Casserole
Creamy Carrot Casserole features carrots baked in a cream sauce and topped with buttery crushed cornflakes. This comforting side dish goes perfectly alongside a roast chicken.
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Prep Time
25
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Side Dish
Cuisine
American
Servings
8
Calories
451
kcal
Equipment
9"x13" Baking Pan
Large Sauté Pan
Ingredients
US Customary
Metric
1x
2x
3x
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
Combine crumbs and 4 tbsp. melted butter; set aside.
Add onion to remaining butter. Saute over low heat. Add flour, salt and pepper. Stir in cream and half and half in 1/2 cup increments.
Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese; stir until smooth. Stir in cooked carrots and parsley.
Spread in greased 9 x 13” baking dish. Sprinkle with crumb mixture. Cover casserole with foil.
Bake in 350° oven about 40 minutes. Remove foil and bake an additional 5 minutes or until bubbly and crumbs are golden.
Nutrition
Calories:
451
kcal
Carbohydrates:
30
g
Protein:
12
g
Fat:
33
g
Saturated Fat:
20
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
9
g
Trans Fat:
1
g
Cholesterol:
99
mg
Sodium:
604
mg
Potassium:
561
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
20261
IU
Vitamin C:
13
mg
Calcium:
331
mg
Iron:
4
mg
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