Go Back
Easy Southern Carrot Casserole Recipe

Easy Southern Carrot Casserole

Tender carrots are folded into a creamy cheddar and mayonnaise mixture, topped with buttery crushed Ritz crackers, and baked until hot, bubbling, and golden.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Carrot Casserole
  • 2 pounds Carrots, peeled and sliced
  • 1 cup Sharp cheddar cheese, shredded
  • 1/2 cup Mayonnaise
  • 1 Large egg
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Topping
  • 1 sleeve, approximately 30 crackers Ritz crackers, crushed
  • 4 tablespoons Butter, melted

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 1 1/2- to 2-quart casserole dish.
  2. Place the sliced carrots in a saucepan, cover them with water, and cook for 8–12 minutes, or until fork-tender but not mushy. Drain them very thoroughly.
  3. In a mixing bowl, stir together the mayonnaise, egg, salt, pepper, and about half of the shredded cheddar cheese.
  4. Fold the cooked carrots into the cheese mixture carefully so the slices remain intact.
  5. Transfer the carrot mixture to the prepared casserole dish and sprinkle the remaining cheddar evenly over the top.
  6. Combine the crushed Ritz crackers with the melted butter, then spread the crumbs evenly over the cheese.
  7. Bake uncovered for 25–35 minutes, until the casserole is hot and bubbling and the topping is golden brown. Rest for about 5 minutes before serving.

Notes

Drain the carrots thoroughly to prevent a loose casserole. For make-ahead preparation, assemble the casserole without the buttered cracker topping, refrigerate it, and add the topping shortly before baking so it stays crisp.