Paula Deen Carrot Casserole

Paula Deen carrot casserole is a creamy, cheesy side dish with tender carrots, sharp cheddar and a buttery cracker topping that comes together in 45 minutes. Save this easy Southern comfort food side for Sunday dinner, church supper or the holiday table, because it bakes in one 8-inch dish.

Cook the carrots only until just tender, 6 to 8 minutes, because they keep softening in the oven. Boil them too long and the casserole turns mushy instead of tender with a little bite.

Paula builds a quick cheese sauce from sautéed onion, garlic, flour and milk, so every carrot gets coated instead of sitting in a watery bake. She also finishes it with a Parmesan and butter cracker crumb, which gives you a golden, crunchy top.

Paula Deen Carrot Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

380

kcal

Soft carrots sit in a thick, cheesy sauce under a golden cracker crust. Once it rests for 10 minutes, the sauce sets enough to scoop cleanly.

Ingredients

• 3 pounds carrots, peeled and cut into ½-inch pieces
  

• 2 tablespoons Butter
  

• 1½ cups chopped yellow onion
  

• 1 teaspoon minced garlic
  

• 2 tablespoons All-purpose flour
  

• 2 cups whole milk
  

• 1 (8-ounce) package shredded sharp cheddar cheese
  

• 1 teaspoon salt
  

• ½ teaspoon ground black pepper
  

• 1 sleeve round buttery crackers
  

• ½ cup grated Parmesan cheese
  

• 2 tablespoons Butter, melted
  

Directions

• Prep the dish: Preheat the oven to 350°F. Then spray an 8-inch square baking dish with cooking spray.
• Boil the carrots: Bring 3 pounds of carrots, cut into ½-inch pieces, and enough water to cover to a boil in a large Dutch oven over medium-high heat. Cook for 6 to 8 minutes until just tender, then drain them well.
• Cook the aromatics: Melt 2 tablespoons butter in a large skillet over medium heat. Then add 1½ cups chopped yellow onion and 1 teaspoon minced garlic, and cook for about 6 minutes until softened.
• Make the sauce: Stir in 2 tablespoons flour and cook, stirring constantly, for 2 minutes. Then stir in 2 cups whole milk and cook, stirring occasionally, until the sauce thickens.
• Add cheese and carrots: Take the skillet off the heat and stir in 8 ounces shredded sharp cheddar, 1 teaspoon salt and ½ teaspoon black pepper until melted. Then fold in the carrots until coated and pour everything into the prepared dish.
• Add the topping: Stir together 1 sleeve round buttery crackers, ½ cup grated Parmesan and 2 tablespoons melted butter in a small bowl. Then sprinkle it evenly over the casserole.
• Bake and rest: Bake for about 30 minutes until hot and bubbly. Then let it stand for 10 minutes before serving so the sauce can set.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make carrot casserole ahead of time?

You can assemble it through the cracker topping, cover it and refrigerate it until you're ready to bake. Since it goes in cold, add a few extra minutes to the baking time until it's bubbly in the center.

How do I store and reheat leftovers?

Keep leftovers covered in the fridge and reheat them in a 350°F oven until hot, which keeps the topping crisper than a microwave. I wouldn't count on the crunch staying the same the next day.

Can I use a different cheese?

Sharp cheddar gives the sauce its bite, so I'd stay close to it, but Colby Jack or Gruyère melt well too. Keep the Parmesan in the topping, because it browns nicely with the crackers.

Can I use frozen or pre-cut carrots?

Bagged baby carrots work if you cut them into ½-inch pieces so they cook evenly. Frozen carrots release extra water, so drain them very well or the sauce will loosen.

Why is my casserole watery?

The most common cause is not draining the carrots well after boiling. A sauce that wasn't cooked until thickened will also run, so let it coat the spoon before adding the cheese.