My sister’s girl married into a big farm family, and this little casserole rode in the back of her car to Sunday supper one fall. She set it down next to the ham and before we’d even finished grace, folks were already asking what smelled so good. By the time the meal was over, that white casserole dish was scraped clean and everyone wanted to know the secret. They couldn’t believe it when she said it was only potatoes, carrots, and cream of chicken soup. It’s the kind of simple, no-fuss Midwestern comfort food I grew up on—humble ingredients, oven-baked until the edges go golden and crisp, and just right for feeding a table full of hungry people without a lot of fuss.
I like to serve this casserole alongside a baked ham, meatloaf, or a skillet-fried pork chop, with a green vegetable to balance out the plate—steamed green beans, buttered peas, or a tossed salad all work nicely. Warm dinner rolls or a loaf of crusty bread are perfect for catching any creamy bits left in the dish. It also holds its own on a potluck table, where it can sit next to everything from barbecue to roast chicken and still feel right at home.
Oven-Baked 3-Ingredient Potato and Carrot CasseroleServings: 6
Ingredients
4 cups thinly sliced russet or Yukon Gold potatoes (about 3–4 medium potatoes)
3 cups thinly sliced carrots (about 4–5 medium carrots)
2 cans (10.5 ounces each) condensed cream of chicken soup
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart white casserole dish so the vegetables don’t stick.
Peel the potatoes and carrots. Slice both into thin rounds, about 1/8 to 1/4 inch thick, so they cook through and get those nice golden edges.
Spoon about 1/3 of one can of cream of chicken soup into the bottom of the casserole dish and spread it around to lightly coat the bottom.
Layer half of the sliced potatoes evenly in the dish, overlapping them slightly. Scatter half of the sliced carrots over the potatoes.
Dollop and spread the remaining part of the first can of soup over this layer as evenly as you can. It doesn’t have to be perfect; it will loosen as it bakes.
Repeat with the remaining potatoes and carrots, finishing with a top layer of vegetables.
Spread the second can of cream of chicken soup over the top, covering as much of the surface as possible. This will help the vegetables turn tender and the top get nicely browned in spots.
Cover the casserole dish tightly with foil and bake in the preheated oven for 45 minutes, until the vegetables are starting to soften.
Remove the foil and return the dish to the oven. Bake uncovered for another 25–35 minutes, or until the potatoes and carrots are tender when pierced with a fork and the top is bubbling with golden, slightly crispy edges.
Let the casserole rest for about 10 minutes before serving. This helps it set up a bit so it scoops out more neatly and the flavors settle together.
Variations & Tips
If you’d like to change things up without adding more ingredients, you can swap the cream of chicken soup for cream of mushroom or cream of celery for a different but still cozy flavor. Using Yukon Gold potatoes will give you a creamier texture, while russets will feel a bit more rustic and hearty. You can also adjust the ratio of potatoes to carrots depending on what you have on hand—more carrots make it a little sweeter, more potatoes make it extra filling. If your oven runs hot and the top is browning too quickly, lay the foil loosely back over the dish for the last part of baking so it doesn’t get too dark before the vegetables are tender. For make-ahead convenience, you can assemble the casserole earlier in the day, cover, and refrigerate; when baking from cold, just add 10–15 minutes to the covered baking time. And if you’re cooking for a smaller household, this recipe halves easily—use a smaller baking dish and check a bit earlier, as it may cook faster.
