Sunday, October 25, 2009

Carrot Casserole

Do you have fussy eaters in your family? Ones who won't eat cooked carrots, like some of mine? Maybe this recipe will help. I wish I had it when the kids were growing up.

When Lloyd and I went to Winnipeg in May, Wendy served this delicious carrot casserole. I couldn't get enough of it. As soon as we got home I went out and bought a package of Velveeta so I'd have it on hand when I felt like trying this recipe myself.

I don't know where Wendy got it, but I'm going to share it with you here. Excuse the fuzziness of some of the pictures. I forgot about the macro setting. You'll get the idea though.

Carrot Casserole
2 pounds of carrots, sliced
1/2 cup butter or margarine, divided
1 cup processed American cheese, cubed (Velveeta)
1/4 tsp. dill weed
1/2 cup crushed saltines (about 15 crackers)
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 1.5 quart baking dish.

In a small saucepan, melt 1/4 cup butter and the cheese, stirring often.

Stir in dill.

Pour over the carrots.

Crush the saltines

and melt the remaining 1/4 c. butter

Toss the saltines with the melted butter...

Sprinkle over carrots.

Bake, uncovered, at 350 for 25-30 minutes or until lightly browned and bubbly.

Serve and enjoy.


JQ said...

Wowzers. So THAT'S what Velveeta's for.

Mickey said...

Sure looks yummy!

Mary said...

Mmmm, I'm going to make that tonight with my big ham. Looks yummy.

wendy said...

Recipe was from "Taste of Home" magazine, where most of my best recipes come from.
(They should pay me for that plug, shouldn't they?)

JQ said...

Taste of Home published one of Aunt Wendy's once, didn't they? Proof of a high calibur publication.

Kath said...

We love carrots!!! Raw or steamed. Looks good.

How are you feeling? Better, I hope.

Your kids learned alot about their dad with the questionaire. Neat idea!

Emily said...

Mmmm, this was tasty. And for the record, I DO like cooked carrots, just not the little boiled circles we grew up with (sorry)