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.