Grandmama’s Carrot Casserole

Every family has a unique holiday side dish.

With Thanksgiving and Christmas approaching, I have side dishes on my mind.

There are so many delicious side dish recipes I want to share with ya’ll but first ya’ll need to hear about CARROT CASSEROLE.

My Grandmama is a fabulous cook. She has belonged to a homemakers’ club for decades and she and her friends submit dishes in competitions….and win.

Carrot Casserole is a “Grandmama recipe.” We eat it for many holidays, mostly Easter, but we eat it year round!

When you think of carrot casserole you probably think of a sweet carrot soufflé. This is not a sweet dish. It is savory.

It has only a few ingredients and it is so simple to make.

Here is how to make it.

Peel and slice 3 lbs of carrots into “sticks.” Boil in water until fork tender. (not mushy!)

While the carrots are boiling, mix together 1/2 cup plain bread crumbs, 1/2 cup Italian bread crumbs, and 1 tsp garlic powder.

Layer half of the carrots in a single layer on a buttered 9×13 casserole dish. Top with 1 can of French’s fried onions.

Spread 1 can of cream of asparagus soup on top of the onions, followed by half of the bread crumb mixture. Repeat layer.

Dot the top with butter.

Place in a 325 degree oven for 1 hour.

OMG. So good.

So golden and perfect,

I want to eat it ALL.

Grandmama is the best.


Carrot Casserole

3 lbs. carrots, peeled and sliced in sticks

1/2 cup plain bread crumbs

1/2 cup Italian bread crumbs

1 tsp garlic powder

2 6oz cans French’s crispy fried onions

2 cans Campbell’s Cream of Asparagus Soup (I found this at Cannata’s)

1/2 stick butter


Preheat the oven to 325 degrees.

Boil the carrot sticks until fork tender, not mushy.

In a small bowl, mix together the bread crumbs and garlic powder. Set aside.

When the carrots are tender, place half the carrots in a single layer in a buttered 9×13 casserole dish.

Top the carrots with 1 of the cans of fried onions.

Spread 1 can of cream of asparagus. Top with half the bread crumb mix.

Repeat process. Dot with butter.

Place in oven for 1 hour.




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