Cheese Scalloped Baby Carrots N Corn Casserole

Transform your dinner table with the indulgent and comforting flavors of this Cheese Scalloped Baby Carrots and Corn Casserole. Featuring tender baby carrots, sweet corn kernels, and a rich, velvety cheese sauce made with sharp cheddar and Parmesan, this casserole is the epitome of cozy, vegetable-forward side dishes. A golden, crispy panko breadcrumb topping adds the perfect crunch, elevating every bite. Ready in under an hour, this recipe pairs creamy textures with savory seasonings like garlic and onion powder for a dish that’s as satisfying as it is flavorful. Ideal for holiday gatherings, weeknight dinners, or potlucks, this crowd-pleaser serves up to six and is sure to dazzle with its vibrant layers of comfort and sophistication.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 450 grams baby carrots
• 300 grams frozen corn kernels
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 0.5 cups heavy cream
• 1.5 cups shredded sharp cheddar cheese
• 0.5 cups grated Parmesan cheese
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 1 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 cups panko breadcrumbs
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

Bring a medium-sized pot of water to a boil. Add the baby carrots and cook for 5-7 minutes, or until just barely tender. Drain and set aside.

Step 3

In the same pot, bring water back to a simmer and add the frozen corn. Cook for 2-3 minutes, then drain and set aside with the carrots.

Step 4

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to form a smooth roux. Cook for 1-2 minutes to remove any raw flour taste.

Step 5

Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.

Step 6

Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.

Step 7

Add the cooked carrots and corn to the cheese sauce, stirring to coat thoroughly.

Step 8

Pour the cheesy vegetable mixture into the prepared casserole dish and spread it out evenly.

Step 9

In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 11

Remove from the oven and let cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1680.9g)

Amount per serving	% Daily Value*
Calories	2698.2

Total Fat 189.8g	0%
Saturated Fat 104.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 502.2mg	0%
Sodium 5460.3mg	0%
Total Carbohydrate 168.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 65.6g
Protein 95.0g	0%

Vitamin D 214.7IU	0%
Calcium 2443.1mg	0%
Iron 5.6mg	0%
Potassium 3067.5mg	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: 61.8%

Protein: 13.8%

Carbs: 24.4%