Best 9 Favorite Creamy Cheesy Carrots Recipes

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In the realm of culinary delights, where flavors dance and textures intertwine, there exists a dish that captivates the senses and warms the soul: creamy cheesy carrots. This delectable dish is a symphony of sweet, savory, and creamy flavors, where tender carrots are enveloped in a rich and velvety sauce, creating an irresistible culinary experience. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the world of creamy cheesy carrots, providing you with the knowledge and inspiration to create a dish that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMED CARROTS



Creamed Carrots image

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 pounds fresh carrots, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups half-and-half cream

Steps:

  • In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.

CHEESY CARROTS



Cheesy Carrots image

When Lois Harbold of Elizabethtown, Pennsylvania is looking for a streamlined side dish, she turns to this comforting recipe. Convenient frozen carrots are baked in a smooth creamy sauce and topped with bread crumbs for a golden appearance.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

1 package (16 ounces) frozen sliced carrots, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
8 ounces process cheese (Velveeta), cubed
1/3 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • In a bowl, combine the carrots, soup and cheese. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 10 minutes; stir. Toss bread crumbs and butter; sprinkle over top. bake 10-15 minutes longer or until carrots are tender and mixture is bubbly.

Nutrition Facts : Calories 245 calories, Fat 16g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 953mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

CARROTS & VELVEETA CASSEROLE



Carrots & Velveeta Casserole image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 5

4 cups crinkle sliced carrots
4 oz Kraft Velveeta
1 stick butter
1 small can evaporated milk
1 sleeve Ritz Crackers, crumbles

Steps:

  • In a medium pan, add carrots, cover with water, add salt to taste. Cook carrots 8 minutes. Remove from heat, drain, set aside.
  • In a medium microwave safe mixing bowl melt cheese and butter about 2 minutes. Stir. Add the milk; stir to blend. Fold carrots into the cheese mixture. Spoon into a greased 8 x 8 casserole dish. Top with crackers.
  • Bake 25 minutes on 350 degrees F until edges are bubbly and crackers have browned.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

POTLUCK CHEESY CARROT CASSEROLE



Potluck Cheesy Carrot Casserole image

Make and share this Potluck Cheesy Carrot Casserole recipe from Food.com.

Provided by Monica

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

12 medium carrots, sliced
1/4 cup butter or 1/4 cup margarine
1/2 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 teaspoon prepared mustard
2 cups milk
8 ounces cheddar cheese, sliced (medium or sharp)
2 tablespoons butter or 2 tablespoons margarine
1/2 cup dry breadcrumbs

Steps:

  • Cook carrots in salted water until tender. You should have 6 cups. Drain.
  • Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
  • Mix in flour, sailt, pepper and celery salt.
  • Stir in mustard and milk until it boils and thickens.
  • Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
  • Melt second amount of butter in small saucepan. Stir in crumbs.
  • Spread over all.
  • Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.

Nutrition Facts : Calories 312.6, Fat 20.9, SaturatedFat 13, Cholesterol 61.2, Sodium 677.9, Carbohydrate 20.9, Fiber 3.1, Sugar 5.2, Protein 11.4

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Quite possibly the most addictive carrot side dish ever. NOTE: Amount of butter and Velveeta may be increased for a richer taste.

Provided by gpotts5626

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs carrots
1/2 cup brown sugar
1/2 cup butter
6 ounces Velveeta cheese
12 Ritz crackers

Steps:

  • Boil enough water to cover carrots.
  • Pre-heat oven to 350°F.
  • Peel and slice carrots into bite sized pieces.
  • Boil carrots for 10 minutes. Drain.
  • Place carrots in 9 x 13 casserole dish.
  • Sprinkle brown sugar over carrots.
  • Melt butter and Velveeta. Pour over carrots.
  • Crumble Ritz crackers over casserole.
  • Bake for 30-35 minutes.

Nutrition Facts : Calories 384.7, Fat 23.4, SaturatedFat 14.2, Cholesterol 63.1, Sodium 722.5, Carbohydrate 39.4, Fiber 4.4, Sugar 27.8, Protein 6.6

DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP



Dylan's Potato, Carrot, and Cheddar Soup image

My daughter Dylan (age 5) is the light of my life. She is smart, funny, and very creative. I try to encourage her as much as I can. Last week, Dylan told me she had an idea for soup. She wanted to make a soup with carrots, potatoes, cheese, and a little parsley. We had the good fortune to be at Seattle's Pike Place Market over the weekend and bought all the yummy ingredients fresh. The soup was absolutely delicious so I just had to share! Here's her recipe. Of course you can use fresh onion, fresh garlic, etc. However, I really wanted to stay true to my daughter's vision. The soup was wonderful, so I'm glad that I resisted the temptation to add a few things here and there. Enjoy!

Provided by Dev

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
6 yellow potatoes, cubed
3 large carrots, peeled and diced
1 pinch salt, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 (32 ounce) carton chicken broth (such as Swanson®)
¾ cup shredded sharp Cheddar cheese
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
  • Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 63.5 g, Cholesterol 27.8 mg, Fat 14.8 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1263.1 mg, Sugar 6.7 g

CHEEZ WHIZ CARROTS



Cheez Whiz Carrots image

Provided by My Food and Family

Categories     Recipes

Time 50m

Number Of Ingredients 5

2 pounds carrots, peeled and chopped into pennies
1 can cream of chicken soup (undiluted)
1 jar (8 oz.) Cheez Whiz
4 Tbsp butter
30 crackers, crushed into crumbs

Steps:

  • Boil carrots 10 minutes. Drain. Add soup, and Cheez Whiz. Stir to blend.
  • Bake 350 degrees F for 35-45 minutes or until carrots are tender.
  • Melt butter and stir in crushed cracker crumbs to coat lightly. Top carrot casserole and bake 5-10 minutes longer.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHEESY CARROT CASSEROLE



Cheesy Carrot Casserole image

Time 50m

Number Of Ingredients 10

1/2 cup butter
1/2 cup medium onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 cup sharp cheddar cheese, shredded
2 pounds baby carrots or 12 large carrots, sliced into bite sized pieces
1 cup plain bread crumbs or ritz crackers

Steps:

  • Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

Tips:

  • Choose fresh, tender carrots for the best flavor and texture.
  • If you don't have heavy cream, you can use milk and butter instead. Just use 1 cup of milk and 1/4 cup of butter.
  • For a richer flavor, use full-fat cream cheese.
  • Add some chopped fresh herbs, such as parsley, thyme, or chives, to the carrots for a pop of flavor.
  • If you like your carrots a little spicy, add a pinch of cayenne pepper or red pepper flakes.
  • Serve the carrots immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Creamy cheesy carrots are a delicious and easy side dish that can be served with a variety of main courses. They are also a great way to get your kids to eat their vegetables. With just a few simple ingredients, you can create a dish that is sure to please everyone at the table.

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