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Creamy Carrot Cornflakes Casserole

Creamy Carrot Cornflakes Casserole: Comfort Food Delight

Delight in the flavors of Creamy Carrot Cornflakes Casserole, a comforting dish that's quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 tablespoons Salted Butter Can substitute with unsalted butter.
  • 1 cup Chopped Onion Can substitute with shallots.
  • 1/4 cup All-Purpose Flour Can substitute with cornstarch for gluten-free.
  • 1 teaspoon Salt Adjust based on salted butter usage.
  • 1/2 teaspoon Ground Black Pepper Consider white pepper for less visible spice.
  • 1 cup Whole Milk Use low-fat milk for lighter version.
  • 1/2 cup Heavy Cream Can substitute with more whole milk.
  • 1 cup Shredded Cheddar Cheese Try mozzarella or Monterey Jack as alternatives.
  • 2 cups Sliced Carrots Both fresh and frozen options are suitable.
  • 1 tablespoon Dried Parsley Flakes Fresh parsley works as well.
For the Topping
  • 2 cups Cornflakes Can swap with crushed potato chips.

Equipment

  • 9x11-inch baking dish
  • large pot
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x11-inch baking dish.
  2. Melt 3 tablespoons of salted butter in a large pot over medium heat, then sauté chopped onion for 4-5 minutes until translucent.
  3. Whisk in 1/4 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Cook until bubbly and lightly browned.
  4. Gradually pour in 1 cup of whole milk and 1/2 cup of heavy cream while stirring, cooking until thickened (5-7 minutes).
  5. Remove from heat and stir in 1 cup of shredded cheddar cheese, then fold in 2 cups of sliced carrots and 1 tablespoon of dried parsley flakes.
  6. Pour the mixture into the prepared baking dish, spreading evenly with a spatula.
  7. In a separate bowl, mix 2 tablespoons of melted butter with 2 cups of cornflakes until well-coated.
  8. Sprinkle the cornflake mixture over the casserole and bake for 20 minutes until the cornflakes are golden brown.

Nutrition

Serving: 1casserole servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 600IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze for up to 3 months. Thaw overnight before reheating.

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