It would be nice to have some fancy blog with an amazing editorial department where blog posts about a fabulous side dish for Thanksgiving get posted prior to Thanksgiving rather than a few weeks later, but, this isn't that kind of blog! And, it's almost American Thanksgiving, so I'm way ahead of the game there! And, Christmas is around the corner! And then Easter right after that, after which it's Thanksgiving again anyways. And, it doesn't really need to be a special occasion to serve a carrot casserole anyways.
As promised, this has quickly become the carrot blog (refer to the last three posts including this one to see what I mean!), and here is another blog post about carrots coming at ya! The recipe comes from the Taste of Home website, and it's a keeper.
I brought this to the Thanksgiving dinner on my side of the family, and it was a huge hit. The casserole dish was literally scraped clean by the end of the dinner, because people were taking seconds and even thirds (ok, I was the only person who took thirds). Doesn't it just feel so great when that happens? I pre-made the casserole earlier in the day, and then we just reheated in the oven prior to dinner being served. Little Man spent the weekend at his Nana and Grandpa's house (The Hubby's parents) while we went over the line to stay at their trailer in Washington with some friends before coming back for Thanksgiving dinner with his side of the family. It was a much needed weekend away, but it was awesome to come back to two back-to-back family dinners and our first Thanksgiving with the Little Man. What a wonderful year with so much to be thankful for! Cheese definitely being one of those things...
Hope you enjoy this Cheesy Carrot Casserole!
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One Year Ago: Carrot and Parsnip Puree
Two Years Ago: Easy Refried Bean Soup
Three Years Ago: Healthy Everything Cookies
Four Years Ago: Braised Red Cabbage with Goat Cheese
Cheesy Carrot Casserole
Serves: 10 -12 side dishes
- 8 cups sliced carrots
- 2 medium onions, thinly sliced
- 5 tablespoons butter, divided
- 1 can condensed cream of celery soup (10.75 oz / 284 mL), undiluted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cup grated cheddar cheese, divided
- 1 cup seasoned croutons (use the ones that are small in size)
Grease a 13 x 9-inch casserole dish and pre-heat oven to 350F.
Place carrots in a pot and cover with water, bring to a boil, then cook until tender-crisp. Meanwhile, in a skillet, melt 3 tablespoons butter and cook onions until tender. Stir in the soup, salt, pepper, and 1 cup cheddar cheese, and stir to combine. Drain the carrots and stir into the onion mixture. Transfer to the prepared baking dish and sprinkle with remaining 1/4 cup cheddar cheese and croutons. Melt the remaining 2 tablespoons butter, then drizzle over top. Bake for 20 - 25 minutes or until cheese is bubbling.
Recipe Adapted From: Taste of Home - Carrot Casserole