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.
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.