Creamy Carrot Casserole

Cooking Times

Ready in: 50 minutes
Prep time: 25 minutes
Cook time: 25 minutes
Serves: 4 - 6


  • 2 lb. Cal-Organic Bagged Carrots
  • 4 tbsp. unsalted butter
  • 1 tbsp. all-purpose flour
  • 1 1/2 cups heavy cream
  • 3 garlic cloves, smashed
  • 1 1/2 cups panko breadcrumbs


  1. Heat oven to 350° Fahrenheit. Lightly coat a 2-quart casserole dish with butter and set aside.
  2. Wash and peel carrots, then cut on the bias into ¼” thick slices.
  3. Heat 2 tablespoons of butter in a large frying pan over medium heat. Add carrots, salt and pepper. Stir occasionally until the carrots start to brown, about 8 minutes.
  4. Sprinkle flour evenly over the carrots, stirring constantly. Cook until flour turns golden in color, about 2 minutes. Pour in the heavy cream, bring to a boil, then remove from heat.
  5. Transfer the mixture to the casserole dish and cover with aluminum foil. Bake about 25 minutes.
  6. Heat remaining 2 tablespoons of butter in a medium frying pan over medium heat. Add garlic and cook for 3 minutes.
  7. Add breadcrumbs to the pan and season with salt. Stir occasionally until panko is lightly toasted, about 5 minutes. Move to a bowl and remove garlic.
  8. When the casserole is ready, remove foil and allow to sit for 5 minutes. Sprinkle toasted breadcrumbs evenly over the top and serve.

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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