Carrots are healthy, tasty, and go well in many dishes. They are particularly delicious when combined with cheese and ham, as our ham and carrot casserole proves. It tastes delicious, is easy to prepare, and is perfect for those still chilly spring evenings.

Our Ham & Carrot Casserole Recipe: Your New Recipe

Carrots were first cultivated about 5,000 years ago in what is now Afghanistan, Pakistan, and Iran. Back then, they were more commonly purple or yellow. The orange carrot, as we know it today, owes its appearance to Dutch breeders who crossed yellow and purple carrots in the 17th century. Some say this was done in honor of the royal House of Orange-Nassau!

In any case, this casserole is just as regal. For our carrot and ham casserole, you’ll need a little more than 2 lbs of the orange beauty. Other ingredients on the list are: scallions (green onions), cooked ham, cream cheese, eggs, grated cheese, as well as parsley, chives, clarified butter, salt, and pepper.

Now this casserole take a little more time than others, but it’s worth it. Let’s get cooking. First, peel the carrots, halve them lengthwise, and cut them into pieces. Cook until tender. Next, finely chop the scallions, ham, and herbs. Sauté the carrots in clarified butter for a few minutes, then add the ham and scallions. Whisk the cream cheese with the eggs and add the herbs and some of the grated cheese. Season with salt and pepper, always to taste of course.

Pour everything into a 9×7 inch baking dish and top with cream cheese mixture. Sprinkle the carrot casserole with the remaining cheese and bake for 25 minutes in the oven until the cheese is melted and golden brown.

Prepare the carrot casserole with ham as a main course for a cozy family dinner or serve it as an impressive side dish at your next dinner party. We wish you bon appétit!

At Scrumdiddlyumptious, you will find countless other casserole recipes – all just as delicious!. Try on our meat and potato casserole, fried eggplant casserole with ground beef and banana peppers, and feta & spinach pasta bake for size, it’s sure to fit!

HAM & CARROT CASSEROLE

Prep time: 20 min
Cooking time: 35 min
Total time: 55 min
Servings: 4

Necessary tools

1 9×7 inch baking dish

INGREDIENTS

2 pounds carrots (about 8–10 medium carrots), halved and cut into pieces
6 scallions (green onions), cut into rings
2 tbsp finely chopped fresh parsley
1½ tbsp finely chopped fresh chives
1 pound cooked ham, diced
14 oz plain cream cheese (about 1¾ cups)
4 large eggs
2 cups shredded cheese (such as cheddar or Swiss)
Salt and black pepper, to taste
¼ cup and 2 tbsp clarified butter (or ghee), plus more for greasing the pan

INSTRUCTIONS

Peel the carrots, halve them lengthwise and cut them into pieces. In a pot, boil until tender. Cook them in a pot of water until tender. Drain and set aside.
Wash the scallions and cut them into fine rings. Wash the parsley and chives and chop them finely.
Dice the ham.
In a large bowl, whisk the cream cheese and eggs together. Add ⅓ cup of the cheese and the chives. Set aside some of the parsley and stir the rest into the cream cheese mixture. Season with salt and pepper.
Sauté the carrots for 4 minutes in clarified butter. Add the scallions and ham. Continue sautéeing. Season with salt and pepper.
Place the carrots, ham and onions in a baking dish. Pour the cream cheese mixture over top. Top with remaining cheese.
Bake at 400 °F for 25 minutes, or until the cheese is melted and golden brown.
Garnish the casserole with the remaining parsley before serving.