Simple Carrot Casserole Recipe
This easy Carrot Casserole is creamy, savory-sweet, and topped with buttery Ritz crackers. It's baked in the oven until piping hot and crispy on the top. Made with tender carrots, heavy cream, and seasonings, it’s the perfect cozy Southern side dish for holidays and Sunday dinner.
Servings 10
Calories 250kcal
Equipment
- large pot for boiling carrots
- 2-qt casserole dish
- food processor or mixer
Ingredients
- 2 lbs fresh carrots, peeled and sliced
- 1 stick unsalted butter, softened ½ cup
- 1 cup heavy whipping cream
- 2 tablespoons grated onion
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 1 sleeve Ritz crackers, crushed about 1½ cups
- ½ stick melted butter ¼ cup
Instructions
- Preheat oven to 350F. Bring a large pot of salted water to a boil. Add carrots and cook until very tender, about 20 minutes. Drain well.
- In a large bowl, combine hot carrots with the butter. Beat with an electric mixer or mash until creamy. A food processor also works well to puree the carrots.
- Stir in the whipping cream, onion, sugar, salt, and pepper. Taste test - add more salt, pepper, and/or sugar, if needed. This is a "savory" dish but I find a little sugar adds a nice flavor. Don't skimp on the salt! It's a must to bring out the flavor of the casserole so make sure you taste test and add salt as needed.
- Pour the mixture into a lightly greased 2-quart casserole dish.
- Mix the crushed Ritz crackers with the melted butter. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes, until the top is golden and the edges are bubbly.
Notes
Season those carrots!
Don’t skip the salt and pepper! They completely change the flavor of this dish. Without them, it would turn out too bland. A good ½ teaspoon of salt (plus a few grinds of pepper) brings out the butter, cream, and natural carrot flavor. If you use salted butter, start with ¼ teaspoon salt and taste test...adjust adjust adjust!
Food processor for the win.
If you want a silky, soufflé-like texture, purée the cooked carrots in a food processor instead of using a mixer. Process just the carrots until smooth, then stir in the butter, cream, and seasonings by hand. It saves time and gives a beautiful texture.
Get the carrots extra tender.
Boil them until they’re fall-apart soft! That’s the secret to that smooth, creamy base.
Nutrition
Calories: 250kcal | Carbohydrates: 12g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 224mg | Potassium: 321mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15929IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 0.3mg
