Mom's Carrot Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 235
  • Fat:
  • 17 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 44 mg
  • Sodium:
  • 457 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 4 g
  • Protein:
  • 6 g


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Mom's Carrot Casserole

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Rich and cheesy, this casserole is the very best way to eat carrots. Pretty orange slices peek out from under a bed of buttery cracker crumbs. My mom loves to cook and share recipes. She picked this one up from a dear friend. -Gloria Grant, Sterling, Illinois

SERVINGS: 8

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 30 min. Bake: 25 min.

Ingredients:

  • 2 pounds carrots, sliced
  • 1/2 cup butter or margarine, divided
  • 6 ounces process American cheese, cubed
  • 1/4 teaspoon dill weed
  • 1/2 cup 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; 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. Yield: 8 servings.

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