Nola Mayonnaise Carrot Casserole – What’s For Dinner

todayMarch 7, 2023 91

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If you’re looking for a delicious and comforting side dish to add to your dinner table, look no further than this carrot casserole with Nola Mayonnaise. This recipe takes humble carrots and elevates them to a whole new level, thanks to the addition of fennel, sage, and a cheesy breadcrumb topping.


  • 6 carrots, sliced thinly and steamed
  • 1 small baby fennel, sliced into rings
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh sage
  • Salt and pepper, to taste
  • 1/2 cup Nola Mayonnaise
  • 1/2 cup shaved parmesan cheese
  • 1 cup grated mature cheddar cheese
  • 1 cup breadcrumbs


  1. Preheat your oven to 180 degrees Celsius.
  2. Steam the sliced carrots until they are tender, but still have a bit of bite.
  3. In a mixing bowl, combine the sliced baby fennel, chopped garlic, chopped sage, salt, pepper, Nola Mayonnaise, and shaved parmesan cheese. Mix well to combine.
  4. Add the steamed carrots to the bowl and toss to coat the vegetables in the mayo mixture.
  5. Transfer the coated vegetables to a casserole dish and spread them out in an even layer.
  6. Sprinkle the grated mature cheddar cheese over the top of the vegetables.
  7. Finally, sprinkle the breadcrumbs over the top of the cheese.
  8. Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
  9. Serve the carrot casserole hot, garnished with extra chopped fresh sage, if desired.

This carrot casserole is a perfect side dish for roasted meats, grilled fish, or as a vegetarian main dish. The combination of tender carrots, anise-flavoured fennel, and aromatic sage is truly delicious. And the cheesy breadcrumb topping adds a satisfying crunch and gooey texture. Plus, using Nola Mayonnaise as the base for the mayo mixture ensures a creamy, tangy flavor that ties all the ingredients together. Give this recipe a try and see how it becomes a new favourite on your dinner table!

Written by: Ian Fraser

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