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5 from 3 votes

Cheesy Carrot Casserole

Easy side dish with fresh carrots in a cheese sauce topped with buttery crackers!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 304kcal
Author: Julie Evink


  • ½ cup butter
  • ¼ cup flour
  • 2 cups milk
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • 1 teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1 cup sharp cheddar cheese shredded
  • 12 large carrots peeled and thinly sliced
  • Topping
  • 1 cup Ritz crackers or Panko bread crumbs
  • 2 Tablespoons butter melted
  • Chopped parsley optional for garnish


  • Preheat oven to 375 degrees Fahrenheit
  • Grease a 9 x 13 inch dish with nonstick spray.
  • Add the thinly peeled and sliced carrots to the baking dish and set side.
  • In a small medium saucepan, melt ½ cup butter over medium-height. Slowly whisk in flour to butter to make a roux. Then slowly whisk in all the milk followed by your salt, dry mustard, and black pepper. Cook mixture over medium heat until it thickens about 4-5 minutes.
  • Add in shredded cheese, remove from heat and stir until melted.
  • Pour over the top of carrots in a baking dish.
  • Combine the Ritz crackers and melted butter in a small dish. Evenly sprinkle over the top of the cheese sauce.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until carrots are tender.
  • Let stand five minutes before serving to let the cheese sauce thicken.
  • Garnish with chopped parsley before serving if desired.



How Thick Should I Slice The Carrots?
Be sure to slice your carrots into even-sized pieces so they cook evenly. Also, they shouldn’t be too thick otherwise they will take longer to cook.
Before you take the casserole out of the oven, taste a carrot to ensure it’s tender. If it’s not, add a few minutes of baking time.
How Should I Store Leftovers?
Leftover carrot casserole will keep in the refrigerator for a few days. The sauce may not be as creamy when you reheat it, but it will be delicious!
Pro Tips
  • When you make the cheese sauce, make sure the flour is incorporated into the butter with no lumps before adding the milk.
  • When you add the milk, do this slowly while whisking. This will prevent other lumps from forming so your sauce is nice and smooth.
  • I love the buttery Ritz topping and the easiest way to crush the cracker is in a food processor. If you don’t have one, you can place the crackers in a bag and crush them with a rolling pin. Or, use panko breadcrumbs instead – they are great, too!


Calories: 304kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 662mg | Potassium: 411mg | Fiber: 3g | Sugar: 8g | Vitamin A: 15930IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 1mg