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Creamy Carrot Casserole Recipe (Easy Holiday Side Dish)

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This creamy carrot casserole recipe is a simple and tasty side dish for a holiday dinner party!  Easy to make and prep ahead of time. A crowd-pleaser vegetarian side dish for Thanksgiving or any fall harvest celebration. 
 
This delicious baked carrot casserole is topped with a delicious buttery Ritz cracker crust and loaded with a creamy dressing. It’s a holiday favorite that gets rave reviews by guests!
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This delicious carrot casserole is our go-to recipe to bring to a holiday party!  Whether for Thanksgiving, Easter, or 4th of July, these carrots are a major crowd-pleaser hit. Creamy and delicious, these baked carrots are an easy way to sneak vegetables onto a packed holiday plate.

We brought these carrots to a friend’s house for a holiday potluck, and we didn’t have ANY leftovers to bring home!  We should have doubled or tripled the batch. These creamy baked carrots are absolutely delicious, sweet and savory, and are so good you won’t believe you are eating veggies.

This Creamy Carrot Casserole is

  • Garlicky
  • Warm
  • Sweet
  • Herby
  • Vegetarian (with an easy vegan option)
  • Can easily be made gluten free
  • Great for make-ahead holiday prep!
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Comfort Food Holiday Side Dish Recipes for the WIN!

This creamy carrot casserole with Ritz cracker topping is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday meal as well. The oven does most of the work, so you can enjoy hands-off time while you prep appetizers or a salad!

What’s In These Creamy Carrots in the Oven?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

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Make Baked Carrots Vegetarian for a Holiday Side Dish

This vegetarian garlic baked carrots recipe is a simple way to get extra veggies on your plate. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.

By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless meals for your table.

How Do I Make This Oven Baked Carrots Casserole?

  1. Set oven to 375 Fahrenheit
  2. Steam the carrots: Bring about 2 cups of water to a boil, add a steam insert, and steam the carrots for 6-7 minutes or until softened.  You can also pressure cook them for 2 minutes, and quick release the pressure.
  3. Reserve 1 cup of the carrot cooking liquid, and drain the rest.
  4. Transfer carrots to a large 13×9 baking dish.
  5. Mix the mayonnaise, Dijon mustard, garlic powder, onion powder, herbs de Provence, salt, and pepper in a small bowl.  Add the 1/2 cup of reserved carrot cooking liquid to thin.  Pour over carrots.
  6. In that same bowl, combine melted butter and cracker crumbs. Spread evenly over the top of the carrots.
  7. Bake for 30 minutes or until heated through and bubbling at the edges.

Dietary Modifications

  • To Make These Vegan, replace the mayonnaise with a vegan option, use plant-based butter, and use a vegan cracker to top.
  • To make these Gluten-Free make sure you use a gluten free cracker for the crumble topping (or skip it all together). Also ensure any mayonnaise or spices used are certified gluten free.

More Easy Vegetarian Holiday Side Dishes You’ll Love!

Irresistible Artichoke Dip (Vegan, Vegetarian, Gluten Free)

Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Oven-Baked Marinated Veggie Kabobs (Gluten-Free, Vegan, Party Food)

Instant Pot Garlic Mashed Potatoes (Vegan, Gluten Free, Dairy Free)

Classic Coleslaw (Family Recipe, Gluten Free, Vegan Option)

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Share These Creamy Baked Carrots Casserole

As always, if you make this meatless holiday carrots recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

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Creamy Carrot Casserole

Kelly Jensen
This creamy carrot casserole with cracker topping is a simple and tasty side dish for a holiday brunch or dinner party!  Easy to make ahead and prep ahead of time – a classic vegetarian holiday side for Thanksgiving for Christmas.
5 from 6 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Holiday Recipe, Side Dish
Cuisine American, Canadian
Servings 12
Calories 182 kcal

Equipment

  • Large Pot
  • Steamer Basket Insert
  • Mixing Bowl
  • 13×9 Baking Dish

Ingredients
  

  • 3 lbs carrots sliced diagonally into coins
  • 2 cups water save 1 cup of carrot cooking liquid
  • 1 cup mayonnaise use plant-based if vegan
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic minced/pressed
  • 1 tablespoon onion powder
  • 1 tablespoon Herbes de Provence
  • 1 teaspoon Sea Salt
  • 4 tablespoons butter
  • 1 cup Crackers use Ritz crackers for a vegetarian, or dairy free for a vegan version

Instructions
 

  • Preheat oven to 375 Fahrenheit.
  • Steam the carrots: Bring 2 cups of water to a boil, add a steam insert, and steam the carrots for 6-7 minutes or until softened.  You can also pressure cook them for 2 minutes, and quick release the pressure.
  • Reserve 1 cup of the carrot cooking liquid, and drain the rest.
  • Transfer carrots to a large 13×9 baking dish.
  • Mix the mayonnaise, Dijon mustard, minced garlic, onion powder, herbs de Provence, salt, and pepper in a small bowl.  Add 1/2 cup of reserved cooking liquid to thin (if you need the sauce thinner, add 2 tablespoons of water at a time until desired consistency is reached).  Pour over carrots.
  • In that same bowl, combine melted butter and crushed cracker crumbs. Spread evenly over the top of the carrots.
  • Bake for 30 minutes or until hot and bubbling at the edges. Serve and enjoy!

Video

Nutrition

Calories: 182kcalCarbohydrates: 12gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 426mgPotassium: 390mgFiber: 4gSugar: 6gVitamin A: 18979IUVitamin C: 7mgCalcium: 58mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Appetizers, Canadian, Dinners, Fall Recipes, Favorites, For Entertaining, Friend & Family Recipes, Holiday Recipes, Make Ahead, One Pot Recipes, Side Dishes, The Herbeevore Recipes, Vegetarian Recipes

12 Comments

  1. SueskiNH

    5 stars
    This is a delicious recipe! I used baby carrots cut in thirds, low fat mayo, whole wheat Ritz crackers, and unsalted butter. It is easy to halve the recipe, which I did. I also make my own herbs de Provence mix (without lavender), so I had that ready to go. My pork pie required an hour of baking at 325°, so I baked the half casserole with it for about 45 minutes.

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