This creamy carrot cornflakes casserole is a fun and tasty dish! With the sweet crunch of cornflakes and the wholesome goodness of carrots, it’s a crowd-pleaser at any meal.
I love how it brings together different textures—soft, creamy, and crunchy all in one bite! And let’s be real, who can resist that crispy topping? It’s perfect for family dinners or potlucks!
Key Ingredients & Substitutions
Carrots: Fresh carrots are key for sweetness and texture. You can also use frozen carrots if you’re short on time—just ensure they are thawed and drained well before adding them to the casserole.
Mayonnaise: A crucial ingredient for creaminess! If you’re looking for a lighter version, plain Greek yogurt works great as a substitute. It adds creaminess without the extra calories.
Sour Cream: This adds tanginess. You could replace it with more Greek yogurt or even cottage cheese for a fun twist and added protein.
Cream of Mushroom Soup: The canned soup contributes to the creamy texture, but if you prefer, you can make your own using a simple white sauce as a substitute.
Cheddar Cheese: I love using sharp cheddar for its strong flavor. Feel free to mix it up with Monterey Jack or even a dairy-free cheese if you’re avoiding dairy.
Cornflakes: The crunchy topping is a must! If you need a gluten-free option, use gluten-free cornflakes or crushed rice cereal for a similar crunch.
How to Ensure Your Casserole is Creamy and Not Watery?
The main goal is to keep that creamy consistency. To do this:
- Cook the carrots just until tender, so they don’t release too much water into the casserole.
- Mix all creamy ingredients thoroughly before adding the carrots—this helps with even distribution!
- Drain any excess moisture from your canned soup and carrots if needed.
These steps will help keep your casserole rich and delicious while avoiding a soggy texture! Enjoy your cooking adventure!
Creamy Carrot Cornflakes Casserole
Ingredients You’ll Need:
- 4 cups carrots, peeled and sliced into rounds
- 1 cup mayonnaise
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 3 cups cornflakes cereal, crushed
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This casserole takes about 10 minutes to prepare and around 25-30 minutes to bake, making it a quick option for dinner. Add some chilling or resting time if you like serving it warm, and you’ll have a tasty dish ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your oven will be ready when your casserole is. Lightly grease a 9×13 inch casserole dish with some cooking spray or butter to prevent sticking.
2. Cook the Carrots:
In a large pot, bring salted water to a boil. Once boiling, add the sliced carrots and cook them for about 5-7 minutes, or until they’re just tender. Drain the carrots and set them aside for now. It’s okay if they’re not fully cooked; they’ll finish baking in the casserole.
3. Make the Creamy Mixture:
In a large mixing bowl, combine the mayonnaise, sour cream, cream of mushroom soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix everything together until you have a smooth and creamy texture. This is the heart of your casserole!
4. Mix in the Carrots:
Add the cooked carrots into the creamy mixture and gently stir until the carrots are well coated. You want to make sure every piece is covered in that yummy creaminess!
5. Assemble the Casserole:
Now it’s time to spread the carrot mixture into your prepared casserole dish. Make sure to level it out to create an even layer.
6. Prepare the Crunchy Topping:
In a small bowl, combine the crushed cornflakes with the melted butter. Stir until all the flakes are coated with the butter. This will give your casserole that delicious, crispy topping!
7. Add the Topping:
Evenly sprinkle the buttery cornflakes over the top of the carrot mixture in the casserole dish. It should look nice and crunchy!
8. Bake the Casserole:
Pop the casserole into your preheated oven and bake for about 25-30 minutes. You’ll know it’s ready when the topping is golden brown and the casserole is bubbling all around the edges.
9. Cool and Serve:
Once out of the oven, let the casserole cool for a few minutes before serving. This helps everything settle nicely and makes it easier to serve. Enjoy this deliciously creamy and crunchy carrot cornflakes casserole with your family!
Bon Appétit!
Can I Substitute Fresh Carrots for Frozen Carrots?
Yes, you can use frozen carrots if you’re short on time. Just make sure they are fully thawed and drained before mixing them into the casserole to avoid excess moisture.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the point before baking, then cover it tightly and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave portions or warm in the oven until heated through.
What Can I Use Instead of Cream of Mushroom Soup?
If you’re not a fan of cream of mushroom soup, you can easily substitute it with cream of chicken soup or make your own white sauce. Just ensure it maintains a creamy consistency for the best results!