Mom’s Carrot Casserole
Total TimePrep: 30 min. Bake: 25 min.
- 2 pounds carrots, sliced
- 1/2 cup butter, divided
- 6 ounces process American cheese, cubed
- 1/4 teaspoon 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 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.
Nutrition Facts1 each: 235 calories, 17g fat (10g saturated fat), 44mg cholesterol, 457mg sodium, 16g carbohydrate (9g sugars, 4g fiber), 6g protein.
Dec 7, 2016
Everyone loves this recipe, even those of us who dislike cooked carrots! It is so easy to make too. I use Velveeta cheese and it always comes out creamy and delicious!
Nov 27, 2014
Everyone loves these carrots!
Apr 1, 2014
Excellent way to get the kids to eat carrots. The whole family loved it.
Jan 2, 2013
I used Ritz crackers on the top.. yumm!
Dec 16, 2012
No comment left
Nov 24, 2012
I love this recipe! I have made it for two years for Thanksgiving and will definitely continue in years to come! Thanks for sharing!
Aug 6, 2012
No one in my family likes cooked carrots. I only tried this recipe when a co-worker brought it to work one day and let me sample it. My family loves it!
Aug 4, 2012
Very good. A nice change from sweet carrot recipes. However, I feel it needs something to make the cheese sauce creamier - mine came out a little dry. Maybe cream or sour cream. Will try next time.
Oct 19, 2011
No comment left
Nov 23, 2010
My family loves this recipe. It is requested at all Holiday gatherings. I have been making this recipe since 1999.