Carrot Horseradish Casserole

Bring a bold twist to your next dinner table with this creamy and zesty Carrot Horseradish Casserole—a delightful blend of tender carrots, sharp cheddar, and a tangy kick of horseradish, all baked under a golden, crispy panko breadcrumb topping. This unique casserole recipe combines a comforting cheese sauce with the subtle heat of prepared horseradish, creating a flavorful side dish that pairs beautifully with roasted meats or festive holiday spreads. Ready in just 50 minutes, this easy-to-make recipe features wholesome ingredients like fresh carrots, sautéed onions, and garlic, with a touch of parsley for a burst of freshness. Perfect for weeknight meals or special occasions, this casserole will have everyone coming back for seconds!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 large carrots
• 3 tablespoons unsalted butter
• 1 medium yellow onion
• 2 cloves garlic
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 2 tablespoons prepared horseradish
• 1 cup sharp cheddar cheese
• 0.75 cup panko breadcrumbs
• 2 tablespoons fresh parsley
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoon olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x9-inch casserole dish with butter or cooking spray and set aside.

Step 2

Peel the carrots and slice them into thin rounds about 1/4-inch thick. Steam or boil the carrots for 6-8 minutes, until tender but not mushy. Drain and set aside.

Step 3

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, and sauté for 3-4 minutes until translucent and fragrant.

Step 4

Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1 minute to cook out the raw flour taste.

Step 5

Gradually whisk in the milk, making sure the mixture stays smooth. Cook for 3-4 minutes, stirring, until the sauce thickens.

Step 6

Remove the saucepan from heat and stir in the prepared horseradish, shredded cheddar cheese, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until the cheese is fully melted and the sauce is creamy.

Step 7

Place the cooked carrots in the prepared casserole dish and pour the horseradish cheese sauce evenly over the top. Spread out the sauce to make sure the carrots are well coated.

Step 8

In a small bowl, combine the panko breadcrumbs, chopped parsley, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and olive oil. Mix well until the breadcrumbs are evenly coated.

Step 9

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 10

Melt the remaining 1 tablespoon of butter and drizzle it over the breadcrumbs for extra richness.

Step 11

Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.

Step 12

Let the casserole rest for 5 minutes before serving. Garnish with additional parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1185.2g)

Amount per serving	% Daily Value*
Calories	1697.7

Total Fat 117.0g	0%
Saturated Fat 57.0g	0%
Polyunsaturated Fat 11.5g
Cholesterol 274.0mg	0%
Sodium 5208.3mg	0%
Total Carbohydrate 119.8g	0%
Dietary Fiber 16.7g	0%
Total Sugars 48.5g
Protein 53.7g	0%

Vitamin D 163.6IU	0%
Calcium 1477.8mg	0%
Iron 4.8mg	0%
Potassium 2233.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 12.3%

Carbs: 27.4%