Welcome to a whole new world of ways to enjoy carrots! Sweet mashed carrots are getting a serious upgrade in this creamy, cheesy carrot casserole. The cheesy filling and the yummy, buttery cracker topping makes for something that everyone will love at your next Sunday dinner or family get together. It’s also a perfect recipe to make if you have a lot of extra carrots and need to use them up. Just be prepared to have everyone you serve it to ask for the recipe!

For other recipes with carrots, try our Honey Roasted Carrots or our Deliciously Creamy Carrot Soup.

Why Our Recipe

  • Sweet mashed carrots get an upgrade with creamy, cheesy goodness.
  • A Ritz cracker topping gives a buttery crunch on top for the win.
  • It’s a great way to switch things up for your veggie sides to serve with any meal.
A close up of a spoon lifting a bite of cheesy carrot casserole from a plate.

This cheesy carrot casserole is a great way to use up carrots and get everyone to eat more carrots. With just a few ingredients and a few steps, you will love how easily this comes together. The buttery crunch of a Ritz cracker topping is the perfect finishing touch, giving this dish an irresistible contrast of textures. It’s a fun and delicious way to switch up your usual side dishes and is guaranteed to have everyone coming back for seconds!

Ingredient Notes

An overhead view of a sheet pan holding raw, wet and dry ingredients needed to make cheesy carrot casserole.
  • Carrots: You will peel and chop your carrots before cooking and mashing them. If needed, you can also use frozen carrots. Baby carrots also work.
  • White Onion: This recipe calls for the onion to be diced. If you don’t have a white onion on hand, a yellow onion will work too.
  • Sour Cream: We recommend full-fat sour cream, but low fat sour cream can also be used as well as plain Greek yogurt.
  • Shredded Cheddar Cheese: This recipe is all about the cheese and the carrots, so you’ll definitely want to make sure you have this before you get started! Feel free to use mild or sharp cheddar cheese depending on your preference.
  • Grated Parmesan cheese: Even more cheese! We always recommend grating your own Parmesan because it melts better.
  • Ritz Crackers: These buttery and crunchy crackers make for the most delicious topping. Use any other similar buttery cracker instead. 1 sleeve equals about 1 cup of crumbs.

Carrot Short Cuts

Here are some time-saving options if you want to skip having to peel and chop your carrots.

Baby Carrots: These work just as well and don’t require peeling, saving you some prep time. Simply give them a quick rinse and adjust the cooking time, as they may soften a bit faster.

Frozen Carrots: Frozen carrots can be used as a convenient alternative. Let them thaw slightly before boiling, and be aware that their texture will be softer and require a significantly reduced cooking time.

Pre-Cut Carrots: Many grocery stores sell pre-peeled and chopped carrots in the produce section. These can save time and work perfectly in this casserole.

Preparing the Carrots

For this recipe, you’ll be chopping the carrots then mashing them up, which is why you want to make sure that let the carrots boil until they are very tender. Depending on how large your chopped carrots are, they might need to cook for longer. Once they’re soft enough, you can use a potato masher or a food processor to mash them up.

A close up of a casserole dish filled with crispy baked cheesy carrot casserole with the bottom corner portion already scooped out of the dish.

Make Ahead Instructions

This is a great side dish to make ahead of time. You’ll make just the filling first and then cover the pan and either refrigerate it overnight, then bake as instructed. You can also cover it and freeze it for up to a month, then bake for 50–60 minutes with a tinfoil cover on for the first half of the baking time. In both cases, make the cracker topping separately, and then add it to the casserole just before baking.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for up to 5 days.

Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.

Reheat portions in the oven at 350 for 15–20 minutes or until heated through.

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