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Creamy Carrot Cornflakes Casserole

Creamy Carrot Cornflakes Casserole: Your New Family Favorite

Creamy Carrot Cornflakes Casserole is a delightful mix of textures and flavors perfect for any meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups crinkle-cut carrots fresh is best for vibrant taste
  • 1 cup heavy whipping cream substitute with dairy-free cream for lighter option
  • 1 cup half-and-half use a mix of milk and cream for lighter alternative
  • 1.5 cups sharp cheddar cheese feel free to replace with Monterey Jack or vegan cheese
  • 4 tablespoons green onions finely chopped yellow onion can give sharper flavor
  • 2 tablespoons all-purpose flour gluten-free flour works as a substitute
  • 1 teaspoon salt tailor the amount to your dietary needs
  • 1 teaspoon pepper opt for white pepper if a milder taste is preferred
For the Topping
  • 2 cups cornflakes make sure they're crushed for even coverage
  • 4 tablespoons unsalted butter margarine can be used if preferred
  • 1 tablespoon parsley flakes fresh parsley can enhance the dish even more

Equipment

  • Sauté pan
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your baking dish.
  2. Melt 4 tablespoons of unsalted butter over low heat. Sauté the sliced green onions for about 3-4 minutes until they soften.
  3. Stir in 2 tablespoons of all-purpose flour, salt, and pepper to form a roux. Gradually whisk in 1 cup of heavy whipping cream and 1 cup of half-and-half, whisking for about 5 minutes until the sauce thickens.
  4. Remove from heat and mix in 1½ cups of shredded sharp cheddar cheese until melted and well combined.
  5. Fold in 3 cups of cooked crinkle-cut carrots and 1 tablespoon of parsley flakes into the cheese sauce.
  6. Transfer the creamy carrot mixture into a greased 9 x 13-inch baking dish, spreading it out evenly.
  7. In a separate bowl, combine 2 cups of crushed cornflakes with the remaining melted butter until well coated.
  8. Sprinkle the cornflake mixture evenly over the casserole, cover with foil, and bake for 40 minutes.
  9. After 40 minutes, remove the foil and bake for an additional 5 minutes until the top is golden and bubbly.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 20mgIron: 6mg

Notes

This casserole can be prepared ahead of time and stored in the fridge, making it meal prep friendly.

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