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Carrot Casserole
Ingredients:
2 lb. carrots, sliced
1/2 c. butter, divided
6 oz. process American cheese, cubed
1/4 tsp. dill weed
1/2 c. crushed saltines (about 15 crackers)
2 lb. carrots, sliced
1/2 c. butter, divided
6 oz. process American cheese, cubed
1/4 tsp. dill weed
1/2 c. crushed saltines (about 15 crackers)
Directions:
Place carrots in a saucepan and cover with water; bring to a boil.Reduce heat; cover and simmer until tender, about 10 minutes. Drain and place in a greased 1 1/2 qt. baking dish. In a small saucepan,melt 1/4 c. butter and cheese, stirring often. Stir in dill. Pour over the carrots. Melt remaining butter; toss with saltines. Sprinkle over carrots. Bake, uncovered, at 350 for 25-3o minutes or until browned and bubbly.
Makes 8 Servings
Place carrots in a saucepan and cover with water; bring to a boil.Reduce heat; cover and simmer until tender, about 10 minutes. Drain and place in a greased 1 1/2 qt. baking dish. In a small saucepan,melt 1/4 c. butter and cheese, stirring often. Stir in dill. Pour over the carrots. Melt remaining butter; toss with saltines. Sprinkle over carrots. Bake, uncovered, at 350 for 25-3o minutes or until browned and bubbly.
Makes 8 Servings
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