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Creamy Carrot Cornflakes Casserole

Creamy Carrot Cornflakes Casserole That Steals the Show

This Creamy Carrot Cornflakes Casserole is a delightful dish that combines carrots with a rich cheese sauce and a crunchy cornflake topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cornflakes Provides a crispy topping; can use crushed crackers for a gluten-free option.
  • 4 tablespoons Unsalted Butter Adds richness; can be replaced with margarine or plant-based butter.
  • 2 tablespoons Green Onions Offers a mild onion flavor; substitute with shallots for a sweeter taste.
  • 1/4 cup All-Purpose Flour Acts as a thickener; use gluten-free flour blend if needed.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1/4 teaspoon Pepper Adds mild heat; feel free to omit.
  • 1 cup Heavy Whipping Cream Contributes to creaminess; consider coconut cream for dairy-free.
  • 1/2 cup Half-and-Half Used for lighter cream sauce; can replace with milk.
  • 1 cup Sharp Cheddar Cheese Provides rich, tangy flavor; any cheese that melts well is a substitute.
  • 2 cups Crinkle-Cut Carrots Main ingredient that lends sweetness; can use fresh or frozen.
  • 1 tablespoon Parsley Flakes Adds color and hint of flavor; optional.
For the Topping
  • 1 cup Additional Cornflakes Ensure they're mixed with melted butter before sprinkling.

Equipment

  • Oven
  • 9 x 13 inch baking dish
  • Large sauté pan
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13 inch baking dish.
  2. In a medium bowl, combine crushed cornflakes with 4 tablespoons of melted butter. Set aside.
  3. Melt 2 tablespoons of unsalted butter in a large sauté pan over low heat. Sauté sliced green onions for 2-3 minutes.
  4. Sprinkle in 1/4 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir and cook for 1-2 minutes.
  5. Gradually whisk in 1 cup of heavy whipping cream and 1/2 cup of half-and-half. Stir until thickened, about 3-5 minutes.
  6. Mix in 1 cup of shredded sharp cheddar cheese until melted. Fold in cooked crinkle-cut carrots and optional parsley flakes.
  7. Spread the mixture evenly into the prepared baking dish. Sprinkle the cornflake mixture on top.
  8. Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 5 minutes until golden and bubbling.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 8gFat: 24gSaturated Fat: 14gCholesterol: 60mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 5000IUVitamin C: 3mgCalcium: 200mgIron: 1mg

Notes

This casserole can be prepared a day in advance and stored in the refrigerator. Reheat gently in the oven before serving.

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