“Not everyone in my family likes plain old carrots, so now after I cook and drain them, I melt a few slices of American cheese on top,” relates Dorothy Colclasure of Decatur, Illinois. “We really enjoy this delicious version.”
“The original recipe, which my mother acquired over 45 years ago, called for two bunches of small carrots so I had to guess how much to use. I eventually got the recipe amounts worked out to my liking,” says Beverly Christofferson of Sioux City, Iowa.
To make your preparation time quicker, use packaged shredded carrots. Simply place all of the ingredients in the skillet and bring to a boil. Cover and simmer for 10 minutes. Uncover and cook for 3 minutes or until sauce is thickened.