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Creamy Ranch Carrot Casserole

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You guys. These carrots. I don’t even have the words to describe them. It was kind of a last minute decision to throw them into a casserole dish. Originally, I had thought to make a glazed carrots recipe (which is how I normally make them), but a casserole sounded much more fun…and it was…it so was. These carrots are perfect for a Thanksgiving side dish this year. It’s one of the easiest recipes you will make and can be made ahead of time, put in the fridge, and baked to perfection when you are ready for it. They combine all the good things in life: butter, bread crumbs and cheese. These carrots are paired with THE perfect Oktoberfest, and all the flavors just come together/melt in your mouth/has you wanting more…and more…and more. I have a feeling that once you have tried this creamy ranch carrot casserole, you will be immediately hooked. I was.








Weather: It’s 75 and sunny. There’s not much to complain about that. Cilantro may be enjoying it more than I am =).

Recipe Fun Facts:

This recipe will serve about 8 and will fit in an 8×8 inch baking dish. You can most certainly double the recipe in order to feed more, or to feed you more =).

I found 2 tablespoons of flour to be enough to thicken the sauce. If you would like a thicker sauce then add another tablespoon or two. If you would like a thinner sauce, then eliminate a tablespoon. I think you guys understand how that works.

It’s very easy to make your own ranch dip mix. It’s really just a handful of ingredients that most of you probably already have in your pantries. I like this recipe. It works every time, and is extremely simple to whip up. For this recipe, you will only need to follow the first step in the directions and simply substitute it out for the prepackaged stuff. It’s always a lot more fun when an ingredient is whipped up from scratch!

Beer Love:

I love a good Oktoberfest for this recipe, and I truly think that Lefthand Brewing’s Oktoberfest is one of the best out there. It’s a great lager for the Fall months and pairs really well with hearty dishes, this carrot recipe fitting right in with the rest of them. It’s an equally great beer to cook with! So give it a try next time you are whipping up a barbecue sauce or braising liquid!

Well it’s Wednesday guys. We are almost there!







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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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