Creamy Carrot Cornflakes Casserole : Cheesy, Buttery Holiday Side Dish
This Creamy Carrot Cornflakes Casserole is the ultimate comfort side dish. Tender carrots are folded into a rich cheddar cream sauce, then topped with buttery, golden cornflakes for the perfect crunchy finish. It’s cozy, flavorful, and pairs beautifully with roast chicken, turkey, or any holiday spread. One bite and you’ll see why this classic deserves a spot at every gathering.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Ingredients
3 cups cornflakes (crushed to about 1 cup)
8 tbsp unsalted butter, divided
4 green onions, sliced
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ cup heavy whipping cream
1½ cups half-and-half
2 cups sharp cheddar cheese, shredded
2 lbs crinkle-cut carrots, cooked and drained
1 tbsp parsley flakes
Instructions
Prepare Topping:
Mix crushed cornflakes with 4 tbsp melted butter. Set aside.
Make the Cream Sauce:
In a large sauté pan, melt remaining butter. Add green onions and cook over low heat until softened. Stir in flour, salt, and pepper. Gradually whisk in heavy cream and half-and-half (½ cup at a time).
Thicken & Add Cheese:
Increase heat to medium and cook, stirring constantly, until bubbly and thick. Stir in shredded cheddar until smooth and creamy.
Combine with Carrots:
Fold cooked carrots and parsley into the cheese sauce until evenly coated.
Bake:
Spread mixture into a greased 9×13-inch baking dish. Sprinkle cornflake topping evenly over the casserole. Cover with foil and bake at 350°F (175°C) for 40 minutes. Remove foil and bake 5 more minutes until golden and bubbly.
Serve:
Let rest 5–10 minutes before serving for best texture.
Nutrition
- Calories: 451 kcal
- Fat: 33g
- Carbohydrates: 30g