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So, a side dish is needed to go along with yesterday’s main dish casserole (Country Hash Brown and Ham Casserole), and I thought this Carrot Casserole might fit the bill.  If you like carrots, that is.  I love them, and hope if you do, too, that you’ll give this casserole a try.  It’s a nice change of pace from the way my mom used to make them (boil them, drain them, serve them), and tastier, too!  My friend Peggy from Hillbilly country originated this recipe, and this is the version that has evolved over the years.

Carrot Casserole


  • Two 16 oz (454 g) bags frozen crinkle cut carrots
  • 1/3 cup (76 g) brown sugar
  • 1 stick (113 g) butter or margarine
  • 1/4 lb (113 g) Velveeta cheese
  • 1 cup (30 g) crushed cornflakes
  • salt 


Set frozen carrots out for about 30 minutes before preparing casserole.

Place carrots in 9 x 13 inch baking dish.

Sprinkle with brown sugar.

Melt cheese and butter together.

Pour over carrots.

Top with cornflakes.  Sprinkle the top of the casserole lightly with salt.

Bake in a 350 degree oven for 40-45 minutes.

Ovens do vary, so if carrots are underdone, pop the casserole back into the oven for five minutes at a time until carrots are to the desired doneness.  

Both today’s and yesterday’s casseroles had a buttery cornflake topping that can be used on a variety of casseroles and dishes.  It is so good, and will add flavor and crunch to your dish.

If you like carrots, this casserole will be a good dish to add to your dinner vegetable repertoire.  City Boy is not really enthusiastic about trying new things to eat, but plays along to humor me.  Sometimes he even discovers something that he likes, and so it enters into our rotation of recipes.  Boy, are we getting old or what?  I used to laugh at my parents for being that way!  Having a “rotation” I mean.  Hey, it helps us old people have less to think about, lol!