This post may contain affiliate links. Please see my disclosure policy for more information.

JUMP TO RECIPE Add us as a trusted site on Google

This is a sponsored conversation written by me on behalf of Libby’s® Fruits & Vegetables. The opinions and text are all mine.

This Cheesy Carrot Casserole with Bread Crumb Topping is an excellent side dish to get everyone to eat their veggies. We use our favorite mac and cheese recipe, but swap macaroni for the carrots!

Everyone loves mac and cheese, right? Well, let’s ditch the macaroni and add the veggies! Can’t fool the kids? Use the same white cheese sauce and PUREE the carrots into the sauce and then make with macaroni. 😉

I’m very excited to be partnering up with Libby’s® Fruits & Vegetables to share this delicious cheesy carrot casserole. It’s the perfect side dish, especially during the winter!

Click here for more delicious recipes

I pair the carrots with my homemade cheddar cheese sauce which we typically use for baked macaroni and cheese and then top with my homemade bread crumbs. To finish I bake just like I would for baked macaroni!

HOW TO MAKE CARROT CASSEROLE

First, start by making the cheese sauce.
Make the basic roux with butter and flour, 1 tablespoon each.
To make the roux you’ll heat the butter in a saucepan and then add in the flour and form a paste/roux.
Slowly add in milk and whisk until the flour and milk are combined.
Once the mixture thickens on a medium-low heat you’ll reduce the heat to low and add in freshly shredded cheddar cheese.
Place Libby’s® Sliced Carrots into a small casserole dish that is oven safe and then cover it with the cheese sauce.
Mix the carrots and the cheese sauce until combined and then top with bread crumbs.
Bake for 25 minutes and then garnish with freshly chopped parsley.

By using canned carrots you save time but don’t skimp on flavor. You could even add in more veggies like broccoli, cauliflower or other Libby’s® Canned Vegetables which come in a variety of family favorites, including Sweet Corn, Green Beans, Carrots and Peas. They are all grown and packed in the United States at peak freshness.

TIPS FOR MAKING THE BEST CARROT CASSEROLE

Use quality ingredients, for example, the carrots we’re using are tender and delicious – look how vibrant the color is.
Add the cheese to the milk/roux mixture on low heat, cooking too high will cause the cheese to tighten instead of melt into a delicious and creamy sauce.
Don’t want breadcrumb topping? Add shredded cheese, crumbled cornbread, or even shredded carrots!
You can use any cheddar cheese you like from sharp cheddar, yellow cheddar, milk cheddar, or white cheddar, however, we do not recommend using pre-shredded cheese as they have caking agents that may not melt well.