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Carrot Cornflakes Casserole

Creamy Carrot Cornflakes Casserole for Cozy Family Dinners

This Creamy Carrot Cornflakes Casserole is a delightful dish that brings comfort and nostalgia, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Casserole
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Cornflakes Provides a crispy topping; substitute with crushed crackers for a different crunch.
  • 4 tablespoons Unsalted Butter Adds richness to the sauce; can be replaced with olive oil for a lighter option.
  • 1 cup Green Onions Offers freshness and mild onion flavor; replace with shallots if desired.
  • 1 4 All-Purpose Flour Used to thicken the sauce; a gluten-free flour mix can be a suitable substitute.
  • 1 teaspoon Salt Enhances overall flavor; reduce or omit for a low-sodium version.
  • 1 teaspoon Black Pepper Adds mild heat; white pepper can be a substitute for a different flavor.
  • 1 cup Heavy Whipping Cream Adds creaminess; half-and-half can be used for a lighter version.
  • 1 cup Half-and-Half Cream Contributes to the creamy texture; substitute with milk or a dairy-free cream for a lighter or vegan option.
  • 1 cup Sharp Cheddar Cheese Provides a robust and tangy flavor; substitute with a milder cheese if desired.
  • 4 cups Crinkle-Cut Carrots Serves as the base of the casserole; ensure they are cooked and drained.
  • 1 tablespoon Parsley Flakes Adds a touch of color and flavor; fresh parsley can enhance freshness even more.
For Topping
  • 2 cups Crispy Cornflake Mixture Combine crushed cornflakes with melted butter for the crispy topping.

Equipment

  • oven
  • mixing bowl
  • large sauté pan
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed cornflakes with melted butter. Stir until coated and set aside.
  3. Melt the remaining butter in a large sauté pan over low heat. Add sliced green onions and cook until soft, about 3-4 minutes.
  4. Stir in all-purpose flour, salt, and black pepper with onions, cooking for 1 minute to create a roux. Gradually add heavy whipping cream and half-and-half, stirring constantly until thickened, about 5-7 minutes.
  5. Mix in shredded sharp cheddar cheese until melted, then fold in cooked crinkle-cut carrots and parsley flakes.
  6. Transfer the mixture to a greased 9x13 baking dish, spreading evenly.
  7. Sprinkle the cornflake mixture evenly over the casserole and press gently.
  8. Cover with aluminum foil and bake for 40 minutes; remove the foil and bake for an additional 5 minutes until golden and crispy.

Nutrition

Serving: 1pieceCalories: 280kcalCarbohydrates: 30gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 42mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 7mgCalcium: 150mgIron: 1mg

Notes

Let the casserole cool for a few minutes before serving for easier cutting and enhanced flavor.

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