This Carrot Casserole is a great side dish for Easter or any holiday celebration. I love it because it’s unique, delicious and it’s two dishes in one!
This recipe combines carrots and stuffing in one easy dish. But because it uses Stovetop stuffing mix, it’s quick and simple to throw together!
This recipe is another one of my Auntie Carol’s famous veggie recipes that she always makes for holiday family gatherings. Her Green Beans & Mushrooms is my other favorite – it adds a fresh splash of color to your dinner plate, as does this dish.
Carrot & Stuffing Casserole
This is the perfect side dish for Easter because a lot of people opt to have ham instead of turkey for this holiday dinner. And you don’t necessarily want to go to all the trouble to make stuffing for every single holiday meal anyway. Don’t get me wrong, I LOVE my Homemade Stuffing but if I’m not making a turkey, it’s really a lot of extra work!
If you are looking for the perfect ham recipe to go with this dish at your Easter dinner, then give my Picnic Ham with Orange Glaze a try! My recipe has step by step instructions and it’s as easy as can be. Picnic hams are also quicker and easier to make because they are already partially cooked!
Stovetop Stuffing Casserole Recipe
Stovetop stuffing is a quick and easy way to make this carrot casserole. You throw it in dry and it cooks to perfection because of the moisture from the other ingredients. And it’s a great Easter side dish because carrots just scream Easter!
Easter Carrots (on a Stick)
But why are carrots associated with Easter, you may wonder? Well, during WWII carrots were promoted as a sweetener by Britain’s Ministry of Agriculture in the absence of sugar, which was rationed to 8 ounces per adult per week. The ‘carrot on a stick’ was actually offered as the alternative to ice cream when supplies of sugar to make ice cream ran low. But the carrot on a stick was not only the official wartime substitute for ice cream, it was what kids got for Easter instead of chocolate eggs! You can read more about that HERE. Fortunately, these days kids only have to eat carrots as a side dish and get chocolate eggs too!
Easter Dinner Ideas
I love carrots as a side dish with my Easter Dinner. But getting all your dishes prepared for an Easter dinner can be a lot of work, so I prefer to do my preparation in stages. I love this dish because it can also be made a couple of days in advance and reheated.
If you’re looking for Easter Desserts to go with this, then give my Healthy & Light Carrot Cake a try! However, if you don’t want to eat carrots for your dessert too and you’re looking for something a little more indulgent, then I recommend my Easter Creme Egg Chocolate Swiss Roll.
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- chopped green onions
- Preheat oven to 325 degrees F and spray a small round roaster or casserole dish with non-stick cooking spray.
- Peel and chop carrots into small pieces.
- Cook in boiling water until a fork can easily go through them. Drain.
- In a microwave safe bowl, cook 2 tbsp butter and onions in microwave for 2 minutes.
- In a small roaster or casserole dish, add soup, cooked carrots. water and stove top stuffing (dry mix) then mix in onion in butter.
- Sprinkle on shredded cheese.
- Top with remaining (3 tbsp) of melted butter.
- Cook in oven for 20- 30 minutes or until lightly browned.
- Garnish with chopped green onions. Serve warm.
This recipe is part ofThe Country Cook Weekend Potluck