Creamy carrot and bacon casserole

By Lauren H – Hamilton, ON
Creamy carrot and bacon casserole
  • Prep Time: 20
  • Total Time: 50

About this Recipe

This is a heavy dish so serve with light meat such as Maple leaf prime chicken breasts and a leafy green.


6 strips Schneiders Country Naturals bacon
4 tbsp unsalted butter
5 large carrots, cut into coin size
1 1/2 cups heavy cream
2 cloves of minced garlic
1 cup Japanese panko bread crumbs
3 tbsp butter
1 tsp onion powder
1/4 cup onion
2 tbsp flour


Preheat your oven to 350 degrees F and grease an 8x8 inch (glass) baking dish.
In a skillet cook the bacon until crispy, set aside on a paper towel (may also use microwave to cook).
In a large sauce pan, melt the butter over medium heat. Add the onion and carrots and cook for 9-10 minutes, or until tender. Season with onion powder salt and pepper. Add the garlic and sprinkle the flour onto the carrots and stir to combine. Cook for 4 minutes, the carrots should turn a slight golden color
Reduce the heat to medium-low, and slowly pour in the heavy cream, stirring. Let simmer for 5 minutes or until it has thickened.
Remove from heat and pour the carrots into the baking dish.
Meanwhile in a small bowl, combine the panko bread crumbs, melted butter and bacon which is broken into small pieces. Place the bread crumbs over top of the carrots in a thick and even layer.
Bake at 350 degrees F for 28 minutes or until the top is golden brown.
Let stand for 5-10 minutes and serve.

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