Carrots Marcelle
Creamy carrots with melted American cheese, green onions, and a buttery breadcrumb topping make this comforting casserole perfect for family dinners or potlucks.
Ingredients
- 1 1/2 cups water ⓘ
- 2 pounds carrots, peeled and sliced ⓘ
- 1 chicken bouillon cube ⓘ
- 1 bunch green onions, chopped ⓘ
- 2 tablespoons unsalted butter, melted ⓘ
- 8 ounces American cheese, cubed ⓘ
- 1 carton sour cream (8 ounces) ⓘ
- 1/4 cup milk ⓘ
- 1 tablespoon seasoned bread crumbs ⓘ
- 1 tablespoon chopped fresh parsley ⓘ
Instructions
- Preheat oven to 350°F.
- Bring water, carrots, and bouillon cube to a boil. Cook for 15 to 20 minutes until carrots are crisp-tender. Drain and set aside.
- Sauté chopped green onions in melted butter until fragrant.
- Remove from heat and add cubed American cheese, sour cream, and milk. Blend until cheese is melted and mixture is smooth.
- Stir in cooked carrots.
- Pour mixture into a greased 2-quart casserole dish.
- Sprinkle with seasoned bread crumbs and chopped parsley.
- Bake for approximately 20 minutes until heated through.
Tips & Substitutions
To enhance the flavor, consider using homemade chicken broth instead of a bouillon cube. You can also substitute the American cheese with cheddar for a sharper taste. For a healthier twist, add steamed broccoli or cauliflower to the dish. If you prefer a bit of spice, a pinch of cayenne pepper can elevate the dish nicely.
Serving Suggestions
Carrots Marcelle pairs beautifully with baked chicken legs or as a side dish to creamy chicken noodle supper. Serve it alongside a fresh salad for a complete meal. It's a great dish for potlucks, as it can be made ahead and reheated, making it a convenient option for gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in an oven preheated to 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Carrots Marcelle contains roughly 437 calories, with 19g protein, 82g carbohydrates, and 6g fat. It is an excellent source of vitamin A (162% of the Daily Value), iron (68% of the Daily Value), and dietary fiber (56% of the Daily Value). Note that it is relatively high in sodium, at 744mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carrots instead of fresh ones?
Yes, you can use frozen carrots. Just adjust the boiling time, as they may cook faster than fresh carrots. Make sure to drain them well before mixing with the cheese sauce to prevent excess water in the dish.
What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream in this recipe. It will provide a similar creamy texture and tangy flavor while adding extra protein. You can also use a non-dairy yogurt for a dairy-free option.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it tightly, and store it in the refrigerator for a day or two. When ready to serve, just bake it directly from the fridge, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).