Creamy Baked Carrot Casserole with Cheesy Crouton Topping
This creamy, savory Carrot Casserole features tender, caramelized carrots and onions in a rich, cheesy sauce, topped with a crispy, golden-brown crouton crust. It's a delightful way to enjoy carrots, even for those who aren't fans of the vegetable.
Instructions
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1
Preheat the oven to 350°F. Place the sliced carrots in a saucepan, cover with water, and bring to a boil. Cook until crisp-tender, about 5-7 minutes. Drain and set aside.
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2
In a skillet, sauté the sliced onions in 3 tablespoons of butter over medium heat until tender, about 5-7 minutes.
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3
Stir in the condensed cream of celery soup, salt, and pepper. Add the cooked, drained carrots and mix well.
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4
Transfer the carrot mixture to a greased 13x9-inch baking dish. Sprinkle the top with the shredded cheddar cheese and seasoned croutons.
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5
Melt the remaining 2 tablespoons of butter and drizzle it over the croutons. Bake, uncovered, for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
