Email to Kim Fall      

Recipe Categories: monmistysmom's HOME PAGEAPPETIZERS BakedBeans Beans BeanSalad Biscuits BREAD BREAKFAST Cabbage CAKESandPIES CASSEROLES Chicken ChickenSalad COOKIES Corn CROCKPOT DessertBreads DESSERTS Dips FISHandSEAFOOD FRUIT GelatinSalads Ham Italian MEATS Mexican Muffins Muffisn PastaSalad Pork Potatoes PotatoSalad POULTRY Puddings RICE Rolls SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Mom's Carrot Casserole




Source of Recipe


Taste of Home magazine






List of Ingredients



• 2 lbs. carrots, sliced
  
• 1/2 c. butter or margarine, divided
  
• 6 oz. process American cheese, cubed
  
• 1/4 t. dill weed
  
• 1/2 c. crushed saltines (about 15 crackers)
  






Instructions



1. Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish.
   
2. In a small saucepan, melt 1/4 c. butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots.
   
3. Bake, uncovered, at 350 degrees for 25-30 minutes or until lightly browned and bubbly.
   






Final Comments


Yield: 8 servings.